At Iron & Acre, we love celebrating the creativity of our community in the kitchen. This week, we’re sharing a recipe from Jovanna, who paired our pasture-raised chicken 🐓 with seasonal microgreens 🌱, heirloom tomatoes 🍅, and rustic sourdough 🍞.
Golden, crispy parmesan-crusted chicken sits alongside a bright salad of microgreens, cucumbers, and tomatoes, finished with a thick slice of sourdough bread. It’s a weeknight dinner that feels like something special — and it all starts with what’s in your tote.
What You’ll Need
- 1 lb Abundant Pastures chicken breast or thighs
- ½ cup grated Parmesan cheese 🧀
- ½ cup breadcrumbs (panko preferred)
- 1 egg, beaten 🥚
- 2 cups lettuce or arugula
- 1 cup Carrols Timber Edge Farm heirloom tomatoes 🍅
- 1 small cucumber, sliced 🥒
- 1 handful Grateful Egg Farm microgreens 🌱
- 1 slice (per person!) FlaRa sourdough bread 🍞
- Olive oil, for cooking
- Salt & pepper, to taste
How to Make It
1️⃣ Bread the Chicken – Mix Parmesan and breadcrumbs in a shallow bowl. Dip chicken into beaten egg, then coat in the crumb mixture.
2️⃣ Cook the Chicken – Heat olive oil in a skillet over medium heat. Cook 6–8 minutes per side (depending on thickness) until golden brown and cooked through. Rest 5 minutes, then slice.
3️⃣ Build the Salad – Toss lettuce, microgreens, tomatoes, and cucumber with olive oil, lemon juice, salt, and pepper.
4️⃣ Plate It – Arrange salad and sliced chicken on plates. Serve with a thick slice of toasted sourdough.
✨ From the Community: A big thank you to Jovanna for sharing this recipe! If you’d like to see your creation featured, tag us with your Iron & Acre meals on Instagram at @eatinironandacre.
