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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
Course: Main Course
Cuisine: American
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.