Chicken breast doesn't need to be boring, but it does need to be easy. Mustard and a bit of honey does wonders to the flavour for this staple protein. You can substitute the salad with air fried veggies but I find chicken can be quite hearty. For a heartier salad, you can use Kewpie sesame dressing which will still cut through the chicken fat but still be full bodied.
Ingredients
- 1 chicken breast / thigh
- 1 serving of salad vegetables (eg. spinach, spring mix)
Spices
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp chili flakes in oil (eg. Lao gan ma or similar)
- Salt, pepper
- Balsamic vinegar or Kewpie Sesame dressing
Steps
- Heat oven to 425°F. Line a sheet pan with parchment.
- Use the back of your knife to tenderize the chicken breast by "chopping" it repeatedly with the dull back of the knife. If you have an especially big piece, I'd score the surface so that it's easier to season and cook.
- Make the seasoning in a bowl with a spoon of mustard, honey, and chili flake oil and stir it together.
- Season the chicken with salt and rub it in. Then rub the seasoning mix over the top and bottom.
- Put the chicken in the oven (if thighs, skin up) for 20 minutes until 160°F (or 175°F for thigh).
- Toss salad with olive oil, salt, and balsamic vinegar. Or just use the sesame dressing on its own with a bit of sale.
- Plate together and serve.