Golden Chicken with Warm Roasted Red Pepper Basil Cream, Garlic Cauliflower Rice, and Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the zucchini on a sheet pan and toss with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt, and a pinch of black pepper. Roast for 18 to 22 minutes, stirring halfway through, until tender and browned at the edges.

2. 2

   Meanwhile, pat the chicken breasts dry with paper towels. Season them with the dried oregano, 1 tsp lemon zest, the remaining smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

3. 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until cooked through and the internal temperature reaches 74°C / 165°F. Transfer to a plate and loosely cover to keep it juicy.

4. 4

   In the same skillet, reduce to medium heat and add 1/2 tbsp olive oil. Cook the onion for 3 to 4 minutes until translucent. Add half of the minced garlic and cook for 30 seconds.

5. 5

   Add the roasted red peppers, chicken broth, heavy cream, and red pepper flakes if using. Simmer for 3 minutes. Stir in the fresh basil, Parmesan cheese, and 1 tbsp lemon juice. Blend with an immersion blender or carefully in a blender until smooth. Return the sauce to the skillet and keep warm over low heat.

6. 6

   In another large skillet, melt the butter with the remaining 1/2 tbsp olive oil over medium heat. Add the rest of the garlic and cook for 20 seconds. Add the riced cauliflower, 1 tbsp lemon juice, 1/2 tsp salt, and the remaining black pepper. Sauté for 5 to 7 minutes, until tender but not watery.

7. 7

   Return the chicken to the skillet with the warm roasted red pepper basil cream. Cook for 1 to 2 minutes, spooning the sauce over the chicken so it is well coated.

8. 8

   Serve a bed of garlic cauliflower rice, top with the golden chicken and plenty of roasted red pepper cream, and add the roasted zucchini on the side. Finish with extra basil leaves if desired.

9. 9

   If you want to reheat the dish, warm it gently over low heat or in a 160°C / 325°F oven until the chicken is heated through, avoiding a boil so the sauce stays creamy.