Radish Cucumber Black Pepper Chicken (Print Version)
# Ingredients:
→ Protein
01 -
1 to 1-½ pounds boneless, skinless chicken thighs
→ Marinade & Dressing
02 -
⅓ cup Greek yogurt
03 -
1 lime, juiced
04 -
1 tablespoon apple cider vinegar
05 -
2 tablespoons avocado oil
06 -
Fresh-ground black pepper, to taste
07 -
Fine sea salt, to taste
08 -
½ teaspoon onion powder
09 -
1 tablespoon tamari or coconut aminos
10 -
1 teaspoon granulated monkfruit sweetener
→ Salad
11 -
8 ounces radishes, sliced extra thin
12 -
2 Persian cucumbers, sliced extra thin
13 -
⅓ cup chopped snap peas
14 -
2 tablespoons fresh dill, chopped
# Instructions:
01 -
Place chicken thighs in a large bowl. In a separate small mixing bowl, whisk together Greek yogurt, lime juice, vinegar, avocado oil, pepper, salt, onion powder, tamari and monkfruit sweetener. Pour ⅓ cup of this mixture over the chicken, reserving the rest for salad dressing. Mix to coat chicken evenly and marinate for 30 minutes to 1 hour.
02 -
While chicken marinates, prepare the salad by slicing radishes and cucumbers very thin, preferably using a mandolin slicer. Place sliced vegetables and chopped snap peas in a large salad bowl.
03 -
Preheat grill to 425°F (218°C). Season marinated chicken with additional black pepper and place on grill. Cook approximately 7-8 minutes per side or until internal temperature reaches 165°F (74°C). Remove from grill and rest for 5 minutes before slicing.
04 -
Pour the reserved dressing over the radish and cucumber mixture. Add 1 tablespoon of fresh dill and toss to coat vegetables evenly.
05 -
Arrange sliced chicken over dressed salad. Garnish with remaining fresh dill and additional cracked black pepper.
# Notes:
01 -
A mandolin slicer is recommended for achieving ultra-thin vegetable slices
02 -
The marinade doubles as the salad dressing for enhanced flavor continuity