Chicken paillard with lemon salad
Delight in the zesty flavors of tender chicken paillard paired perfectly with fresh lemon salad. A culinary masterpiece that is light, refreshing, and bursting with vibrant taste sensations.
Ingredients:
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper
- 4 cups arugula mixed green salad
- 4 boneless, skinless chicken breast halves
- Organic cooking spray
- 1 cup cherry tomatoes, halved
Instructions:
- Mix together lemon zest, lemon juice, oil, and minced garlic in a big bowl. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Just before serving, incorporate arugula and mix thoroughly to ensure the leaves are well coated.
- Take each chicken breast piece and place it between 2 sheets of sturdy plastic wrap; flatten each to 1/4-inch thickness using a meat mallet or a heavy small skillet. Season both sides of the chicken with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. This step can be done earlier in the day; store covered in the refrigerator if necessary.
- Preheat a grill pan or large nonstick skillet over medium-high heat. Grease the pan with cooking spray. Add the chicken and cook for about 4 minutes on each side or until fully cooked. Remove the chicken from the pan and keep it warm.
- Plate each chicken breast, top with a generous portion of salad, and sprinkle with a handful of cherry tomatoes on top.
Summary:
- Calories: 649 kcal
- Fat: 27 g
- Protein: 82 g
- Carbs: 19 g
- Potassium: 1942 mg
- Magnesium: 142 mg