Golden Chicken with Tahini Lemon Sauce, Cumin Roasted Cauliflower and Almond Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan, add 1 1/2 tablespoons olive oil, ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 22 to 25 minutes, turning halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels and season them with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side, until cooked through and it reaches a safe internal temperature of 74°C / 165°F. Remove from the skillet and keep covered.

4. 4

   Reduce the heat to medium. In the same skillet add the butter and half of the minced garlic. Cook for 30 seconds until fragrant. Add the chicken broth, tahini, lemon juice, and 1 teaspoon lemon zest. Stir until smooth and slightly thickened. If needed, add 1 to 2 tablespoons of water to adjust the texture. Taste and adjust with a little salt and black pepper.

5. 5

   In another skillet, or in a free area of the same skillet if large enough, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the green beans and sauté for 2 minutes. Stir in the remaining minced garlic, 2 tablespoons water, a pinch of salt, and cook 4 to 5 minutes more, until the green beans are tender but still vibrant.

6. 6

   Add the sliced almonds and half of the fresh parsley to the green beans, toss for 30 seconds, then turn off the heat.

7. 7

   Serve one piece of chicken per plate, spoon over the tahini lemon sauce, and add the roasted cauliflower and almond green beans on the side. Finish with the remaining fresh parsley and a little extra lemon zest if desired.