Herb-Almond Crusted Chicken with Roasted Cauliflower Mash and Lemon Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan, add 1 tablespoon olive oil, the 2 whole garlic cloves, 1/2 teaspoon salt, and a little black pepper. Toss and roast for 22 to 25 minutes, until the cauliflower is golden and tender.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels. Season them with the sweet paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   In a shallow dish, combine the almond flour, grated Parmesan, parsley, chives, thyme, and lemon zest. In another dish, place the beaten egg.

4. 4

   Dip each chicken breast into the beaten egg, then coat thoroughly with the almond-herb mixture, pressing lightly so it adheres.

5. 5

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 minutes per side until a light crust forms.

6. 6

   Transfer the skillet to the oven and bake the chicken at 220 °C / 425 °F for 10 to 12 minutes, or until fully cooked through. Remove and let it rest for 5 minutes.

7. 7

   For the mash, transfer the roasted cauliflower and roasted garlic to a food processor or blender. Add the heavy cream and 20 g butter, then blend until smooth. Adjust with more salt and black pepper to taste.

8. 8

   Trim the asparagus ends if needed. Heat the remaining butter with the final tablespoon of olive oil in another skillet. Add the 2 chopped garlic cloves and cook for 30 seconds.

9. 9

   Add the asparagus and sauté for 4 to 5 minutes until tender but still slightly firm. Stir in the lemon juice, a pinch of salt, and black pepper, and toss well.

10. 10

    Spoon the cauliflower mash onto each plate, top with the almond-crusted chicken, and serve with the lemon asparagus on the side.