Crispy Sesame-Lime Chicken with Roasted Cauliflower Cream and Garlicky Bok Choy

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss it with 1 tablespoon olive oil, the 2 whole garlic cloves, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 22 to 25 minutes, until the cauliflower is very tender with browned edges.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels. Season them with 1/2 teaspoon salt, the smoked paprika, the zest of 1 lime, and a little black pepper.

3. 3

   In a small bowl, mix the sesame seeds with the chives. Lightly brush each piece of chicken with Dijon mustard and press the sesame mixture onto one side of each piece to create an even crust.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Place the chicken sesame-side down and cook for 2 to 3 minutes, until the sesame is toasted but not burned. Carefully flip and cook 2 more minutes on the other side.

5. 5

   Transfer the skillet to the oven at 220°C / 425°F and bake the chicken for 8 to 10 minutes, or until fully cooked through. Remove and let it rest for 5 minutes.

6. 6

   Transfer the roasted cauliflower and roasted garlic to a blender or food processor. Add the heavy cream, Parmesan cheese, chicken broth, and 1 tablespoon lime juice. Blend until smooth and creamy. If you want a lighter texture, add 1 to 2 more tablespoons of broth. Adjust with salt and black pepper to taste.

7. 7

   In the same skillet or another large pan, heat the remaining tablespoon of olive oil and the remaining tablespoon of butter over medium-high heat. Add the 4 chopped garlic cloves and cook for 20 seconds. Add the bok choy, a pinch of salt, and 1 tablespoon lime juice. Sauté for 3 to 4 minutes, until tender but still slightly crisp.

8. 8

   To serve, spoon the cauliflower cream onto 4 plates. Top with the crispy sesame-crusted chicken and arrange the bok choy on the side. Finish with the zest of the remaining lime, a little extra Parmesan if desired, and freshly ground black pepper.