Chicken Breast with Buckwheat, Roasted Cauliflower, and Orange Skyr Dip

Instructions

1. 1

   Prepare the cauliflower and buckwheat

   Preheat the oven to 220 °C. Break the cauliflower into small florets. Rinse the buckwheat and wash the orange; grate about 1 g of zest, squeeze out 30 ml of juice, and cut the remainder into small pieces.

   
2. 2

   Roast the cauliflower and cook the buckwheat

   Toss the cauliflower with 10 ml of olive oil, the cumin, 0.8 g of salt, and the pepper. Spread it on a baking sheet and roast for 20–25 minutes, until tender and browned around the edges. Put the buckwheat in a saucepan with 240 ml of water and 0.6 g of salt. Bring to a boil, cover, and simmer over low heat for 12–15 minutes, until the water has been absorbed.

   
3. 3

   Sear the chicken breast

   Pat the chicken breast dry and season it with the remaining 0.6 g of salt. Heat a skillet over medium-high heat, add the remaining 5 ml of oil, and cook the chicken for about 4–5 minutes per side, depending on its thickness. It should reach 74 °C in the center. Let it rest for 3 minutes, then slice.

   
4. 4

   Mix the orange dip

   Stir the skyr together with the orange juice, zest, mustard, and finely chopped garlic. Chop the parsley and stir half of it into the dip.

   
5. 5

   Plate the dish

   Divide the buckwheat between two plates, then add the roasted cauliflower and sliced chicken breast. Serve with the dip and orange pieces. Sprinkle with the remaining parsley.