Specials Callout Half Page Menu Recipe

Prepare and marinate

Pat chicken thighs dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, lemon juice, honey, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add chicken and toss to coat evenly. Cover and refrigerate 20–30 minutes (or up to 2 hours) to marinate.

Cook chicken

Heat a large skillet over medium-high heat. Add a light drizzle of olive oil. Remove chicken from marinade (shake off excess) and place in hot skillet. Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into strips or bite-sized pieces.

Prepare salad base

While chicken marinates or rests, place 4 cups baby spinach in a large mixing bowl. Add halved cherry tomatoes, sliced cucumber, and 1/4 cup thinly sliced red onion.

Make dressing

In a small bowl whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp dried oregano, a pinch of salt and pepper to taste, and the chopped fresh parsley. Taste and adjust acidity or salt as needed.

Dress salad

Pour dressing over the salad and toss gently to coat. Crumble 1/2 cup feta over the salad and toss once more to distribute.

Plate the special

Arrange the dressed salad on a half-page platter or plate. Top with sliced marinated chicken. Garnish with additional parsley if desired. Serve with 2 pieces toasted pita cut into wedges on the side.

For a menu-callout presentation, drizzle a teaspoon of olive oil over the chicken for shine, sprinkle an extra pinch of smoked paprika for color, and add a lemon wedge on the side. Serve immediately while chicken is warm.