Thyme and Mild Mustard Chicken with Cauliflower “Barley”, Golden Leeks, and Crisp Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels.

2. 2

   2. In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, 1 tablespoon lemon juice, lemon zest, half of the garlic, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the chicken on both sides.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes per side. Transfer the skillet to the oven and cook for 10 to 14 minutes at 220 °C / 425 °F, until the chicken is fully cooked. Remove and let rest for 5 minutes.

4. 4

   4. While the chicken bakes, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   5. In the same skillet or another large pan, heat the remaining oil over medium heat. Add the leek and cook for 4 minutes until tender. Stir in the remaining garlic and cook 30 seconds more.

6. 6

   6. Add the chopped cauliflower, remaining thyme, 1/2 teaspoon salt, and the rest of the black pepper. Sauté for 5 to 7 minutes, stirring, until the cauliflower is tender but still loose and fluffy.

7. 7

   7. Stir in the spinach and cook for 1 to 2 minutes until wilted. Add the toasted walnuts and mix well. Taste and adjust salt if needed.

8. 8

   8. In another bowl, mix the Greek yogurt with the remaining tablespoon of lemon juice and a pinch of salt until smooth.

9. 9

   9. Toss the cucumber with a pinch of salt and, if desired, a few drops of the chicken resting juices for extra flavor.

10. 10

    10. To serve, divide the cauliflower “barley” with leek among plates. Top with the sliced chicken, add spoonfuls of yogurt sauce, finish with the crisp cucumber, and garnish with extra fresh thyme if desired.