The “trifecta” Recipe

Flatten and marinate

If chicken breasts are thick, slice them horizontally or lightly pound between plastic wrap to 1/2–3/4 inch thickness for even cooking. Place chicken in a bowl and pour in buttermilk, garlic powder, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare dredging station

In a shallow dish whisk together flour, panko, dried oregano, dried thyme, and remaining 1/2 tsp kosher salt. In a separate bowl beat eggs until smooth.

Dredge and pan-fry

Remove chicken from buttermilk, letting excess drip off. Dredge each breast first in the flour-panko mixture, then dip in beaten eggs, then press again into the flour-panko mixture for a double-crisp coating. Heat a large skillet over medium heat and add 2 tbs olive oil. When oil is hot (shimmering), add chicken. Cook in batches if necessary to avoid crowding: 4–5 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C). Transfer cooked chicken to a rack set over a sheet pan to keep crisp while you finish remaining pieces.

Rest

Let chicken rest 5 minutes before slicing to retain juices.

While the chicken marinates or rests, preheat a large skillet or grill pan over medium-high heat. Slice zucchini into 1/3-inch rounds, core and cut bell pepper into 1-inch strips, and cut red onion into similar-sized wedges. Toss zucchini, pepper, onion and cherry tomatoes with 2 tbs extra-virgin olive oil, 1 tbs balsamic vinegar, 1 tsp sea salt and 1/2 tsp black pepper.

Add vegetables to the hot pan in a single layer (work in batches if needed). Cook without moving for 2–3 minutes to achieve char, then toss and continue to cook 3–4 more minutes until tender-crisp and lightly caramelized. Transfer to a bowl and toss with fresh basil chiffonade. Keep warm.

In a small bowl combine Greek yogurt, mayonnaise, lemon juice, lemon zest, chopped parsley, chives, minced garlic, honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust seasoning or lemon to taste. Chill until ready to serve.

Divide microgreens or salad greens among 4 plates. Slice rested chicken into 4–6 slices per breast and arrange over greens alongside a generous portion of charred vegetables.

Drizzle 1–2 tbs of the creamy lemon herb sauce over each plated portion and serve remaining sauce on the side. Garnish with grated Parmesan if using and a lemon wedge on each plate.

Serve immediately while chicken is hot and crisp.