Roasted romanesco and chicken

Written By Move with Malin .

RECIPE

INGREDIENTS (serves 2-3 persons)

  • Romanesco, 1

  • Chicken breasts, 2-3

  • Chickpeas (pre-boiled), 200g

  • Garlic minced, 1 clove

  • Lemon, 1 (use the juice for both the chicken and hummus)

  • Olive oil, 0.5-1 dl for the hummus (+ additional splash for the romanesco)

  • Splash of water

  • Chili flakes

  • Sesame seeds

  • Salt & Pepper

  • Toppings: Cranberries and feta cheese

HOW TO
1. Prepare the chicken and drench it in lemon juice, chili flakes & honey (await to fry before you’ve prepped rest of the dish)
2. Cut the romanesco in 2 or 4 pieces - season with olive oil, salt & pepper
3. Roast in the oven for ~30 minutes at 175 degrees celsius
4. Meanwhile: make the hummus (ish) by mixing together chickpeas, garlic, lemon juice, olive oil, water, chili flakes, sesame seeds, salt & pepper in a blender until smooth.
5. Check the status on the romanesco (maybe higher the temperature to 200-220 degrees if it’s still uncooked)
6. Fry the chicken in a pan until cooked
7. Take out the romanesco from the oven when done - plate together with chicken, hummus and toppings – voilá! Dinner is served.

ON THE MENU

Oven roasted romanesco and lemon/chili/honey marinated chicken with hummis ish

GOOD FOR

This beautiful plate will nourish both your gut, palate and mood. Filled with protein (chicken & feta cheese), fiber (romanesco) and nutrients (all on the plate).

Move with Malin .
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