Lemon Pepper Chicken with Cucumber Salad

Lemon Pepper chicken, ~490 calories, 40g protein

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Step 1

Dredge chicken thigh in flour, then egg, then cornflakes

Step 2

Spray the chicken with olive oil and air fry at 385° F for 16 minutes, flipping halfway through

Step 3

Finely mince chives and add to the light sour cream. Mix well

Step 4

In a separate container, finely slice cucumbers and red onion. Add salt and pepper to taste with a splash of chili oil crunch. Shake until well coated

Step 5

In a small-medium sauce pan, add light butter, lemon juice, soy sauce, crushed black pepper, and honey. Stir over a medium-low heat until combined and slightly thickened

Step 6

Coat chicken in the warm sauce, top with the cream/chive mixture and enjoy on a sliced ciabatta