Ingredients:
0.5 Teaspoon garlic powder
0.5 Tablespoon onion powder
1 to taste salt and pepper
0.5 Cup pickles, dill sliced drained, brine reserved
1 Tablespoon basil, fresh chiffonade
1 to taste salt and pepper
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Directions:
Preheat oven to 400 degrees. Spray roasting pan with cooking spray to prevent sticking.
Bring a medium pot of water to boil for the green beans.
In a medium bowl, whisk together the 1 cup of greek yogurt, egg, salt and pepper and red pepper flakes. In a separate dish, mix together the flour, cornmeal, garlic powder, onion powder, thyme, salt and pepper and mix well.
Dredge the chicken thighs in the breading mixture, then the yogurt mixture then again in the breading mixture. Place into a prepared roasting pan.
Bake chicken for 20 to 25 minutes, flipping half way during cooking time, until cooked through.
For the salad:
Finely chop the pickles (Angry Cukes if you can get them), reserving 1 tablespoon of the brine to use in the dressing.
Peel, seed and small dice the cucumbers.
Thinly slice, then roughly chop the radishes.
Dice the green beans and cook in boiling water for 3 to 4 minutes, until bright green but still crisp, then drain and run under cool water or in an ice bath to stop cooking.
Assemble all veggies.
In a small bowl, combine the 1/2 cup yogurt, Dijon, olive oil, brine, salt and pepper. Whisk until combines and toss with the veggies. Add basil and refrigerate until ready to serve. |
