2 bone-in chicken breasts

6 thyme sprigs

2 minced garlic cloves

butter lettuce

microgreens

1 ear corn, shucked

1 cucumber, cut into slices

6 peppers, roasted, peeled, and torn into pieces

¼ c. crumbled feta

¼ c. olie oil

2 Tbs red wine vinegar

salt & pepper

1 Tbs. parsley or basil, chopped

Marinate chicken in thyme, garlic, olive oil, salt and pepper. Grill, cool, remove meat from bones and tear into rough pieces. Grill corn and cut kernels from cob. Wash and dry salad greens, and place in bowl with cooled chicken and corn, cucumbers and roasted peppers. Whisk olive oil into vinegar until emulsified. Whisk in parsley and toss dressing with salad. Crumble feta over salad and serve.