Ingredients
SEARED CHICKEN BREAST
• 2 skin-on chicken breasts
• Kosher salt and black pepper, to taste
• 1 tablespoon oil
• 2 tablespoons butter
• 2 garlic cloves, smashed
• 2 sprigs thyme
SPRING PEA PUREE
• 1½ cups fresh or frozen green peas
• 2 tablespoons butter
• 2–3 tablespoons heavy cream
• 1 teaspoon lemon zest
• Salt to taste
HONEY TURMERIC ROASTED CAULIFLOWER
• 2 large heads cauliflower
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 3 tablespoons honey
• 1½ teaspoons ground turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, finely grated
• Zest and juice of half a lemon
"If John created it, it's going to be delicious."
Candice Dean
Directions
PREPARE THE SEARED CHICKEN BREAST: Season chicken breasts with salt and pepper. Heat oil in a skillet and sear chicken until the skin is a deep golden color, about six to eight minutes. Flip, add butter, garlic and thyme and baste continuously. Finish in the oven at 375°F until the chicken reaches an internal temperature of 155°F. Allow chicken to rest for five minutes before serving.
PREPARE THE SPRING PEA PUREE: Blanch peas in boiling, salted water for one to two minutes. Shock peas by immersing them in ice water. Drain, then blend peas with the butter, heavy cream, lemon zest and salt.
PREPARE THE HONEY TURMERIC ROASTED CAULIFLOWER: Whisk together olive oil, butter, honey, turmeric, paprika, salt, pepper, garlic, lemon zest and juice. Toss each cauliflower head thoroughly in the glaze. Roast whole heads of cauliflower at 425°F for 15 minutes, or until softened.
