Crispy Lemon-Oregano Chicken with Creamy Cauliflower-Feta Rice and Roasted Lemon Eggplant

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   2. Place the eggplant on the tray. Toss it with 1 tablespoon olive oil, half of the chopped garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the juice of 1/2 lemon. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and golden.

3. 3

   3. Meanwhile, marinate the chicken with the Greek yogurt, zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon salt, sweet paprika, and 1/2 teaspoon dried oregano. Let it rest for 10 minutes.

4. 4

   4. Set up three shallow dishes: one with the all-purpose flour, one with the beaten egg, and one with the breadcrumbs mixed with grated Parmesan, 1/2 teaspoon dried oregano, and a pinch of black pepper.

5. 5

   5. Coat each chicken cutlet in flour, then egg, and finally the breadcrumb-Parmesan mixture, pressing gently so the coating adheres well.

6. 6

   6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until golden and cooked through. If preferred, check that it reaches a safe internal temperature of 74 °C / 165 °F. Set the chicken aside on a plate.

7. 7

   7. In the same skillet, add the butter and onion. Cook for 3 minutes over medium heat until softened. Add the remaining garlic and cook for 30 seconds more.

8. 8

   8. Add the riced cauliflower and chicken broth. Cook for 5 to 7 minutes, stirring, until the cauliflower is tender and the liquid has mostly reduced. Add the crumbled feta, 1 tablespoon lemon juice, half of the parsley, a pinch of salt, and black pepper. Stir until creamy.

9. 9

   9. Serve a bed of creamy cauliflower-feta rice, place the crispy chicken on top or alongside, and add the roasted eggplant. Finish with the remaining parsley and a little extra lemon zest if desired.