Spiced Chicken with Warm Cauliflower-Leek Cream, Oregano Zucchini, and Lentil Cucumber Mint Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Mix 1 tablespoon olive oil, sweet paprika, ground cumin, onion powder, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the chicken breasts and let them sit for 10 minutes.

2. 2

   Place the cauliflower and leek on a sheet pan. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Toss well and roast for 20 minutes at 220 °C / 425 °F, until the cauliflower is tender and lightly browned.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side, adding a little oil if needed. Transfer them to a small baking dish or tray and finish cooking in the oven for 10 to 12 minutes at 220 °C / 425 °F, or until fully cooked. Let rest for 5 minutes before slicing.

4. 4

   In a bowl, combine the cooked lentils, cucumber, fresh mint, fresh parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, lemon zest, 1/4 teaspoon salt, and a little black pepper. Set the lentil salad aside.

5. 5

   Heat a skillet over medium heat with the remaining tablespoon of olive oil. Add the zucchini, dried oregano, the rest of the garlic, a pinch of salt, and black pepper. Sauté for 5 to 7 minutes until tender but still slightly firm.

6. 6

   Transfer the roasted cauliflower and roasted leek to a blender or food processor. Add the Greek yogurt and low-sodium chicken broth. Blend until smooth. If you want it warmer, place the cream in a small saucepan and heat for 2 minutes over low heat without boiling.

7. 7

   Serve a base of warm cauliflower-leek cream on each plate. Arrange the sliced chicken on top or alongside, add the oregano zucchini, and finish with the lentil, cucumber, and mint salad. Drizzle the remaining lemon juice over the dish just before serving.