Michael Symon shares one of his favorite daily dinner dishes.
things you'll need.
FOR THE CHICKEN:
4 Bone-in Chicken Breasts
Salt and Pepper to taste
FOR THE SALAD:
1/2 cup Greek Yogurt
Zest and Juice of 1 Lemon
2 Sprigs Dill (picked)
2 Sprigs Mint (leaves only)
1 English cucumber (peeled and sliced into rings)
2 tablespoon Extra Virgin Olive Oil plus more for the pan
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions FOR THE CHICKEN: Preheat oven to 425 degrees F.
ingredients Extra Virgin Olive Oil
instructions Heat olive oil in a grill pan to medium high heat.
ingredients 4 Bone-in Chicken Breasts Salt and Pepper to taste
instructions Season the chicken breasts on both sides with salt and pepper. Sear the chicken on all sides and transfer to oven, cooking until thickest part of the chicken registers 160 degrees F, about 15 minutes.
ingredients 1/2 cup Greek Yogurt Zest and Juice of 1 Lemon 2 Sprigs Dill (picked) 2 Sprigs Mint (leaves only)
instructions FOR THE SALAD: In a large bowl, whisk the yogurt, lemon juice and zest, dill, and mint until combined.
ingredients 2 tablespoon Extra Virgin Olive Oil 1 English cucumber (peeled and sliced into rings)
instructions Whisk in the olive oil and season with salt and pepper. Stir in the cucumber and serve alongside the chicken breast.