Walnut-crusted chicken diavola with lemon-roasted cauliflower

Nutrition Notes

Ingredients

• 1 head organic cauliflower
• 1 organic lemon
• ⅓ cup pitted Castelvetrano olives
• ¼ cup walnuts
• 1 or 2 organic shallots
• ½ cup panko
• ¼ teaspoon cayenne (optional)
• 1 organic egg
• 2 boneless skinless chicken breasts (about 6 ounces each)

Preparation

1. 1

   Step 1

   1: Prep and roast the cauliflower - Heat the oven to 425°F. Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks. Zest the lemon; set aside the zest for the panko mixture. Trim the ends and cut the lemon in half lengthwise, then crosswise into thin half-moons. [Zest 1 lemon; cut both lemons into thin half-moons.] Coarsely chop the olives, checking for any pits. On a sheet pan, toss the cauliflower with the lemon slices and 1 to 2 tablespoons oil; season generously with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the cauliflower is tender and starting to brown and the lemon has caramelized, 12 to 15 minutes. Remove from the oven, toss with the olives, and season to taste with salt and pepper. Keep the oven set at 425°F. While the cauliflower mixture roasts, prepare the panko and the chicken.
2. 2

   Step 2

   2: Prep the panko mixture - Finely chop the walnuts. Peel and finely chop enough shallots to measure 1 tablespoon [2 TBL]. On a plate or shallow bowl, toss together the panko, walnuts, shallots, lemon zest, and as much cayenne as you like. Season with salt and pepper and spread in an even layer.
3. 3

   Step 3

   3: Prep the chicken - Crack the egg into a shallow bowl. Lightly beat with a fork until just blended. Pat the chicken dry with a paper towel; season generously with salt and pepper. Dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the panko mixture, coating both sides.
4. 4

   Step 4

   4: Cook the chicken - In a large ovenproof frying pan over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the chicken and cook without turning until golden brown but not yet cooked through, 2 to 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is firm and cooked through, 10 to 12 minutes.

5. Bon appetit!