Spring Chicken with Snap Pea Salad
Serves 2
20 mins prep
7 mins cook
30 mins total
Crispy citrus-herb chicken thighlets served over a bright, crunchy snap pea salad with lemon, mint, and a simple Dijon dressing.
0 servings
For the Chicken
For the Salad
lbsugar snap peasthinly sliced on a bias
spring onionsthinly sliced on a bias
radishesvery thinly sliced
tspvinegar
For the Dressing
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Toss the sliced radishes with the vinegar and a pinch of salt. Let them sit while you prepare everything else.
Set up a breading station with flour, beaten egg, and panko mixed with Parmigiano, parsley, and lemon zest.
Season the chicken with salt and pepper. Dredge in flour, then egg, then breadcrumbs, pressing firmly so the coating fully adheres.
In a large bowl, combine the snap peas and spring onions.
Whisk together the lemon juice, Dijon, olive oil, salt, and pepper until emulsified.
Heat a thin layer of olive oil in a pan over medium heat. Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Season lightly with salt as soon as it comes out.
Drain the radishes and add them to the salad along with the mint. Toss with the dressing and adjust seasoning.
Slice the chicken and serve over the salad immediately.