Crispy Chicken Thighs with Lemony Broccolini and Cucumber-Tomato Salad
Crispy chicken thighs with a side of lemony broccolini and a fresh tomato and cucumber salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people
- 4 chicken thighs
- 1 lb baby broccoli
- 2 cucumbers
- 1 cup cherry tomatoes
- 1 lemon
- ¼ oz fresh mint
- ½ cup feta crumbled
- ¼ cup Breadcrumbs
Pat chicken thighs dry and season with salt. Place skin side down in a two-by-two square on Brava metal tray. On your oven touchscreen, choose Cook → Chicken → Chicken Thighs → Thighs, Bone-In, Skin-On and follow instructions.
While chicken thighs cook, prepare remaining ingredients: halve and cut cucumbers into 1” pieces, halve cherry tomatoes, halve lemon, and coarsely chop mint. Transfer cucumbers, tomatoes, mint, and feta to a medium bowl. Juice half of lemon into bowl with vegetables. Toss vegetables with 1 tablespoon olive oil and ½ teaspoon salt. Divide salad between two serving plates.
Trim bottom ½ inch off baby broccoli stems and discard. If stalks are wider than your pinky finger, cut in half lengthwise. In large bowl, toss together baby broccoli, 2 tablespoons cooking oil and a pinch of salt.
When chicken thighs are done cooking, transfer two thighs to each serving plate. Clean tray and place baby broccoli in Zones 1, 2 and 3 of Brava metal tray.
When baby broccoli is done cooking, squeeze remaining lemon half over baby broccoli. Divide baby broccoli between serving plates. Garnish baby broccoli with Breadcrumbs.