Tri-fecta Recipe

Prepare chicken

If chicken breasts are thick, butterfly or slice horizontally to make two thinner cutlets (about 1/2" thick). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for other components).

Set up dredging station

In a shallow bowl whisk the egg and milk together. In a second shallow plate combine the cornmeal, flour, smoked paprika, garlic powder, remaining 1/2 tsp salt, and remaining 3/4 tsp black pepper. Toss to combine.

Dredge and cook

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. When oil shimmers, dip each chicken cutlet into the egg wash, letting excess drip off, then press into the cornmeal mixture to coat both sides, shaking off loose crumbs. Place in the skillet (do not crowd) and cook 3–4 minutes per side until crust is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If cutlets are thicker, reduce heat to medium-low and cover for the final minute to ensure internal temperature without burning crust. Transfer to a plate and loosely tent with foil.

Saute aromatics

While chicken cooks, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Cook quinoa

Add rinsed quinoa to the pan and stir 1 minute to toast lightly. Pour in 2 cups stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes.

Finish pilaf

Fluff quinoa with a fork, then stir in chopped parsley, mint, lemon zest, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste and keep warm until plating.

Prep and season vegetables

Toss sliced zucchini, bell pepper strips, and red onion wedges with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon thyme, 3/4 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.

Char vegetables

Heat a large heavy skillet or grill pan over medium-high heat until very hot. Add vegetables in a single layer (work in batches if necessary) and cook, undisturbed, 3–4 minutes per side until charred and tender. Turn and cook remaining sides until vegetables are evenly blistered. Remove to a bowl and keep warm.

Arrange Tri-Fecta

Divide the herbed quinoa pilaf between two plates (about 1/2 cup each). Place a cornmeal-crusted chicken cutlet alongside the quinoa. Add a generous portion of charred vegetables (about half the vegetables per plate).

Garnish and serve

Drizzle each plate with the reserved 1 tablespoon olive oil, sprinkle chopped parsley over the chicken and vegetables, and serve with lemon wedges for squeezing over the dish. Taste and adjust with extra salt or pepper if needed.