Contains: Sulphites, Milk
May Contain: Mustard, Wheat, Gluten, Egg, Sesame, TreeNuts, Peanuts, Fish, Soy, Shellfish
Tip: If you’re cooking 4 servings, use 2 trays in step 1, one for cauliflower and one for potatoes.
Prepare + Cook Vegetables
Turn oven to 425°F. Line a baking sheet with foil. Wash cauliflower and potatoes. Cut potatoes into quarters. Put potatoes on one half of baking sheet. Add cauliflower to other half of baking sheet. Toss vegetables with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season with salt and pepper. Add za’atar to cauliflower and mix. Put baking sheet in oven immediately and set a timer for 15 minutes.
Wash lemon, arugula, and rosemary. Zest and cut lemon in half. Pick and chop rosemary leaves. Cut shallot into ⅛ inch slices. Drain chicken breasts and pat dry with paper towel. Season well with salt and pepper.
In a large mixing bowl, whisk sherry vinegar, honey, and half of the lemon juice until honey is dissolved.
Begin Cooking Chicken
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Add chicken skin side down to skillet. Cook for 5-6 minutes or until skin is crispy and golden. Turn chicken over and cook for another 5-6 minutes, or until an internal temperature of 155-160°F.
Finish Cooking Chicken
Add shallots, rosemary, and garlic to skillet. Cook for 2 minutes or until beginning to soften. Stir in lemon zest, remaining lemon juice, and white cooking wine. Cover with a lid and turn heat to medium. Cook for 3-4 minutes or until chicken is cooked to 165°F. Turn off heat and remove lid. Swirl in 2 tbsp. (4 tbsp. for 4 servings) butter into skillet to make a pan sauce. Season to taste with salt and pepper. Reserve pan sauce for serving.
Finish Cooking Vegetables
When timer goes off, turn potatoes. Mix pumpkin seeds with cauliflower. Return baking sheet to oven. Cook for another 6-8 minutes, or until vegetables are tender and golden.
Finish + Serve
Add cauliflower and arugula to prepared vinaigrette. Stir to mix. Divide cauliflower and arugula salad onto serving plates with potatoes on the side. Add a piece of chicken to plate. Spoon pan sauce from Step 5 on top. Enjoy!