Pecorino Crusted Chicken with Mixed Baby Greens Salad
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Pecorino Crusted Chicken with Mixed Baby Greens Salad
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This pecorino-crusted chicken with mixed baby green salad is the perfect Sunday night dinner. It's easy and super delicious every time.
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Ingredients
FOR HTE PECORINO CRUSTED CHICKEN
- 3 teaspoons Dijon mustard
- 3 teaspoons olive oil
- ½ teaspoon thyme leaves finely chopped
- 8 chicken thighs skinless, boneless
- ½ cup Pecorino cheese grated
- ¼ cup gruyere cheese grated
- salt and pepper to seasoning
FOR THE MIXED BABAY GREEN SALAD
- ½ teaspoon water
- 4 cups mixed baby greens
- 1½ cup cherry tomatoes halved cherry
- 1 tablespoon olive oil
Instructions
- Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
- Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
- Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
- Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
- In a bowl combine the remaining olive oil and mustard and stir in the water.
- Add the mixed baby green and the tomatoes. Season with salt and pepper and toss well.
- Spoon the salad onto plates, top with chicken and serve
Nutrition Information
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Calories
158kcal
(8%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
237mg
(10%)
Potassium
201mg
(6%)
Sugar
1g
(2%)
Vitamin A
860IU
(17%)
Vitamin C
22mg
(24%)
Calcium
228mg
(23%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 237mg | 10% |
| Potassium | 201mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 228mg | 23% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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