Baked Crispy Chicken with Greek Salad

68 min · Easy · Serves 1

617 kcal per serving · 45g protein

Crumb-crusted chicken baked until golden, served with a bright Greek salad and a squeeze of lemon. Crunchy, fresh and weeknight-easy.

Ingredients

• Chicken breast × 1
• 2 tbsp Flour (all-purpose)
• Egg × 1
• 3 tbsp Bread crumbs (plain)
• Lemon × 1
• 1 g Black pepper
• 1 tsp Olive oil
• 5 g Fresh basil
• 50 g Tomatoes
• Cucumber × 1
• 20 g Olives
• 2 g Salt
• 30 g Feta

Method

1. Prep Chicken

   

   Preheat the oven to 200°C. Cut the chicken in half lengthwise, then pound it with a rolling pin or the back of a frying pan until it's thinner and an even thickness all over.

2. Flour Coat

   

   In a deep plate, add the flour with a pinch of salt and pepper. Coat the chicken on both sides.

3. Egg Coat

   

   In a second deep plate, add the egg. Whisk it with a fork, then dip the chicken in it on both sides.

4. Breadcrumb Coat

   

   Add the breadcrumbs to a third plate and coat the chicken on both sides.

5. Bake

   

   Place the breaded chicken cutlets on an oiled or parchment-lined sheet tray. Brush them with a drizzle of olive oil, then bake for 20 min at 200°C.

6. Prep Salad Veggies

   

   Meanwhile, wash and slice the cherry tomatoes in half. Wash and dice the cucumber.

7. Assemble Salad

   

   Add the cherry tomatoes, cucumber and black olives to a bowl. Drizzle with olive oil, squeeze over the juice of the lemon, sprinkle with salt & pepper, then add the crumbled feta. Mix to combine.

8. Remove the chicken

   

   When the chicken is nicely browned and crispy, remove it from the oven.

9. Serve the breaded chicken

   

   Serve the breaded chicken on a plate with the Greek salad.

10. Add a few basil leaves

    

    Add a few basil leaves, if you have them.