Yield: 2-4
Jess Bentley
@SliceofJess
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Crispy Chicken Thighs
1 lb
2
eggs, beaten
1/4 cup
buttermilk
3 cups
cornflakes, crushed
1 teaspoon
garlic powder
1 teaspoon
dried oregano
1/4 cup
parmesan cheese, grated
1-2 tablespoons
olive oil
- Cut the chicken thighs into 1-inch chunks and set aside.
- In one bowl, beat two eggs and buttermilk together until combined.
- In a second bowl, mix together the crushed cornflakes, garlic powder, dried oregano, and grated parmesan.
- Dunk each chicken chunk in the egg-buttermilk mixture and then toss in the crushed cornflake mixture to coat.
- Arrange each piece on a lined baking sheet until you are finished with the remaining chicken.
- Drizzle each piece with a little olive oil and transfer to a wire rack nestled inside a sheet pan for baking.
- Preheat the oven to 400°F.
- Bake the chicken chunks for 15 - 20 minutes, or until golden on the outside and 165°F on the inside.
Grain Bowl
2 cups
pearled barley, cooked
1 cup
grape tomatoes, halved
shredded lettuce, as desired
- While the chicken bakes, cook the barley according to package directions, prep the tomatoes, and shred the lettuce.
- Set aside.
Nutty Green Goddess Dressing
1/2 cup
mayonnaise
1/4 cup
Greek yogurt
3/4 cup
basil leaves
1/4 cup
cilantro
2 tablespoons
chives, chopped + more for garnish
2 tablespoons
capers, drained
1 tablespoon
lemon juice
1 teaspoon
agave nectar
1
garlic clove
3 tablespoons
walnuts, shelled + more for garnish
- Place all ingredients for the nutty green goddess dressing in a food processor.
- Pulse until fully blended and smooth.
- To assemble the grain bowls, simply place the barley, lettuce, and tomatoes on the bottom of the bowl and top with the crispy chicken chunks.
- Drizzle with desired amount of dressing.
Learn more about Jess' recipe on her blog at Slice of Jess.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Green Goddess Grain Bowls with Crispy Chicken
Jess Bentley
@SliceofJess
Yield: 2-4
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Crispy Chicken Thighs
1 lb
2
eggs, beaten
1/4 cup
buttermilk
3 cups
cornflakes, crushed
1 teaspoon
garlic powder
1 teaspoon
dried oregano
1/4 cup
parmesan cheese, grated
1-2 tablespoons
olive oil
- Cut the chicken thighs into 1-inch chunks and set aside.
- In one bowl, beat two eggs and buttermilk together until combined.
- In a second bowl, mix together the crushed cornflakes, garlic powder, dried oregano, and grated parmesan.
- Dunk each chicken chunk in the egg-buttermilk mixture and then toss in the crushed cornflake mixture to coat.
- Arrange each piece on a lined baking sheet until you are finished with the remaining chicken.
- Drizzle each piece with a little olive oil and transfer to a wire rack nestled inside a sheet pan for baking.
- Preheat the oven to 400°F.
- Bake the chicken chunks for 15 - 20 minutes, or until golden on the outside and 165°F on the inside.
Grain Bowl
2 cups
pearled barley, cooked
1 cup
grape tomatoes, halved
shredded lettuce, as desired
- While the chicken bakes, cook the barley according to package directions, prep the tomatoes, and shred the lettuce.
- Set aside.
Nutty Green Goddess Dressing
1/2 cup
mayonnaise
1/4 cup
Greek yogurt
3/4 cup
basil leaves
1/4 cup
cilantro
2 tablespoons
chives, chopped + more for garnish
2 tablespoons
capers, drained
1 tablespoon
lemon juice
1 teaspoon
agave nectar
1
garlic clove
3 tablespoons
walnuts, shelled + more for garnish
- Place all ingredients for the nutty green goddess dressing in a food processor.
- Pulse until fully blended and smooth.
- To assemble the grain bowls, simply place the barley, lettuce, and tomatoes on the bottom of the bowl and top with the crispy chicken chunks.
- Drizzle with desired amount of dressing.
