In this simple, seasonal recipe, you'll coat chicken in a combination of flour, parmesan cheese, and savory spices before pan-searing it. We're adding more of the same spices to a bright, creamy sauce, perfect for spooning over the chicken and broccoli.
45 min
4 Servings
Chicken
560 Cals
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes.
Place the broccoli pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.
While the broccoli roasts, add the diced sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
While the sweet potatoes cook, in a bowl, combine the mayonnaise and as much of the garlic paste as you'd like; season with salt and pepper to taste.
While the sweet potatoes continue to cook, on a plate, combine the flour and half the cheese; season with salt and pepper. Pat the chicken dry with paper towels; season both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the chicken in the flour-cheese mixture (tapping off any excess). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a pinch of flour sizzles immediately when added, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
Divide the mashed sweet potatoes, cooked chicken and roasted broccoli between 4 dishes. Top the chicken with spoonfuls of the aioli. Garnish the broccoli with the remaining cheese. Serve with the lemon wedges on the side. Enjoy!