Faux Fried Chicken With Quick Arugula Salad Recipes

FAUX FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Spray a large roasting pan with non-stick spray and set aside.
• In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper.
• In a separate bowl or pie plate, combine cornflake crumbs and Parmesan cheese.
• Pour buttermilk into a separate bowl or pie plate.
• Rinse chicken and pat dry.
• Working a piece at a time, dip chicken pieces in buttermilk and moisten all sides.
• Place chicken in bowl with flour mixture and turn to coat.
• Dip in buttermilk again, then coat with cornflake mixture.
• Arrange chicken in roasting pan, leaving some space between pieces. This process can get quite messy, but hang in there.
• Bake, uncovered, at 425 degrees for 40 minutes, until chicken is no longer pink and juices run clear.
• Serve immediately.

QUINOA AND ARUGULA SALAD WITH CHICKEN

Steps:

• Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.
• Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
• Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.
• Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.
• Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
• Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.