Ingredients
Scale
- 4 pieces chicken thighs
- 1 cup breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine breadcrumbs, paprika, garlic powder, salt, and pepper.
- Brush chicken thighs with olive oil and coat them with the breadcrumb mixture.
- Place the coated chicken on a baking sheet and bake for 35-40 minutes or until crispy.
- Meanwhile, in a large bowl, toss together salad greens, cherry tomatoes, cucumber, and red onion.
- Drizzle with balsamic vinaigrette and mix well.
- Serve the crispy chicken alongside the fresh salad.
Notes
- You can use chicken breasts instead of thighs for a leaner option.
- Feel free to add other vegetables to the salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg