Chicken Breasts with Caper-Lemon Pan Sauce, Roasted Cauliflower, and Rice

Instructions

1. 1

   Prepare the cauliflower and rice

   Preheat the oven to 220 °C. Break the cauliflower into small florets and toss with 20 ml olive oil, 2 g salt, and 0.3 g black pepper. Spread it out in a single layer on a baking sheet. Rinse the rice, then add it to a pot with 450 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for another 5 minutes.

   
2. 2

   Roast the cauliflower

   Roast the cauliflower for 22 to 25 minutes, turning it halfway through. It should be tender when pierced and golden brown around the edges, not burnt.

   
3. 3

   Sear the chicken breasts

   Pat the chicken breasts dry, then season both sides with the remaining 3 g salt and 0.5 g pepper, and sprinkle with the sweet paprika. Heat the remaining 15 ml olive oil in a large frying pan. Cook the chicken over medium-high heat for about 5 to 7 minutes per side, depending on thickness, until golden and the thickest part reaches 74 °C. Transfer to a plate and cover loosely.

   
4. 4

   Finish the caper-lemon pan sauce

   Reduce the heat under the pan to medium. Add the butter and finely chopped garlic; stir for about 30 seconds, just until fragrant. Pour in the chicken stock, add the capers and finely grated zest from half the lemon. Cook for 2 to 3 minutes to reduce the liquid slightly. Remove from the heat and stir in 25 ml lemon juice and the finely chopped parsley.

   
5. 5

   Serve

   Slice the chicken breasts across the grain. Divide the rice and roasted cauliflower among plates, add the chicken, and spoon over the caper-lemon pan sauce. Taste the sauce: it should be bright and pleasantly salty from the capers, but not so sour that it overwhelms the flavor of the chicken.