Instructions
Step 1: Preheat oven to 425°F (220°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
Step 2: Toss cauliflower florets with olive oil, garlic powder, paprika, salt, pepper, and Parmesan cheese. Spread on a baking sheet and roast for 25-30 minutes until golden and crisp.
Step 3: While vegetables roast, mix olive oil, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat chicken breasts in the marinade and let sit for 15 minutes.
Step 4: Grill or sear the chicken in a skillet over medium-high heat for 6-8 minutes per side until fully cooked. Let rest before slicing.
Step 5: In a bowl, mix roasted garlic (squeezed from skins), feta, Greek yogurt, mayo, dill, and lemon juice. Blend or mash to a creamy consistency. Season with salt and pepper.
Step 6: Plate the chicken over a generous spoonful of feta cream. Add a side of crispy cauliflower and lemon wedges. Garnish with fresh herbs.
Storage Information
Refrigerate leftovers in airtight containers for up to 3 days. Reheat cauliflower in the oven or air fryer to maintain crispiness, and gently warm the chicken in a skillet. The feta cream can be served cold or slightly warmed.
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