Herb-Roasted Chicken Breast with Wilted Spinach and Parsnip Purée

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ingredients:

• for the chicken:

• 1 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 20g butter

• 2 cloves of garlic (crushed)

• fresh thyme and rosemary sprigs

• salt and black pepper to taste

• for the spinach:

• 200g fresh baby spinach

• 1 tablespoon olive oil

• a pinch of nutmeg

• salt to taste

• for the mash (potato or parsnip):

• 300g potatoes (or parsnips), peeled and chopped

• 30g unsalted butter

• 50ml warm milk or heavy cream

• salt to taste

• for the garnish:

• 4-6 cherry tomatoes

• 4 asparagus spears (trimmed)

• crushed pistachios

• microgreens or fresh herbs

• method:

• step 1: boil the potatoes (or parsnips) in salted water until tender. drain and mash until completely smooth. stir in butter and warm milk until velvety. keep warm.

• step 2: season the chicken breasts generously with salt and pepper. heat olive oil in a pan over medium-high heat. sear the chicken for 5-6 minutes per side.

• step 3: add butter, crushed garlic, and fresh herbs to the pan. baste the chicken with the melted butter for 2 more minutes until fully cooked and golden. remove and let it rest.

• step 4: in the same pan, quickly sauté the asparagus and cherry tomatoes until tender and slightly charred. set aside.

• step 5: in a clean pan with a drop of oil, wilt the spinach over medium heat for 1-2 minutes. season with salt and a touch of nutmeg.

• step 6: plating: place a generous dollop of mash in the center, top with the wilted spinach, and gently place the sliced chicken breast on top. arrange asparagus and tomatoes around it, and finish with crushed pistachios.