Chicken Paillard with Lemon Salad is a simple, delicious, and healthy way to enjoy chicken. This recipe is gluten free, dairy free, paleo friendly and ready in under 30 minutes.
The hubby and I spent last week in Florida to celebrate our anniversary. We had a wonderful time, relaxing, catching some rays, people watching and eating!
What did you expect? I am a foodie ya’ know.
We had lunch at a beach restaurant that was bustling with some very interesting people, my eyes were a little sore from swiveling in my head behind my sun glasses. Do you ever enjoy just watching people?
Besides the exemplary people watching the food was incredible. I ordered Chicken Paillard off the menu, and it was delicious. It seemed so simple and fresh I couldn’t wait to recreate it once we got home.
I was almost worried I had missed something when I made the recipe? It was just so simple, a quick lemon vinaigrette, and a quick sear on the chicken and voila you have Chicken Paillard topped with a fresh Lemon Salad. Perfect!
I hope you give this recipe a try, it is such a gem.
Are you an avid people watcher? Do you own giant sunglasses to wear as your disguise?
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Chicken Paillard with Lemon Salad
Cuisine: Chicken
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- [br][b]Lemon Salad:[/b]
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups trimmed arugula-spinach mixed salad
- 1/2 cup grape or cherry tomatoes, halved
- [br][b]Chicken:[/b]
- 4 skinless, boneless chicken breast halves
- Pinch of kosher salt
- Pinch of ground black pepper
- Organic Coconut oil
Instructions
[br][b]Lemon Salad:[/b]
- Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- When ready to serve add arugula, spinach and tomatoes and toss well, making sure to coat leaves evenly. Set aside.
[br][b]Chicken:[/b]
- Place chicken breasts between wax paper or inside a ziplock bag. Pound each piece to 1/4” thickness.
- Remove from bag and sprinkle both sides with salt and pepper
- Melt coconut oil in heavy pan set over medium high heat.
- Add chicken and cook for 4-5 minutes, flip and cook an addition 4-5 minutes. Chicken should be golden brown on each side with internal temperature of 160°. {Do not overcrowd pan, cook in batches if necessary}
- Remove chicken and plate, before serving, place a handful of dressed lettuce and tomatoes on top of each cooked chicken breast.
- Serve.
You might also like:
Honey Butter Roasted Chicken with Lemon
Avocado Lime Cilantro Dressing
Sheet Pan Chicken Cauliflower
Baked Egg Ricotta Thyme Cups
Southwestern Chicken Wonton Cups
Just made this for dinner – outstanding!!
Glad you liked! xo
Looks delicious Amy! I love dishes where there’s proteins, veggies and it’s light!
Anne,
Its one of those recipes that makes you feel good to eat!
Amy
This is my kind of recipe. I’m always looking for good, health meals. I may even throw in a little brown rice. Thank you!
Britney,
Glad you like, it is a delicious and healthy dinner!
xo
Amy
I’ll try this…the thought of the lemon and arugula kicks my taste buds. But the image of you banging away at those chicken breasts with a small iron skillet cracks me up.
BTW: I don’t like to mess around with two sheets of plastic wrap, so I put whatever I’m flattening into a large Ziplock bag.
Ms. Liz,
This is a great recipe to make when you have a lot of frustration that you need to work out! 🙂
Amy
UPDATE: This was sooo easy to prepare…and to eat. Delicious. Deb is still talking about it because it surprised her.
So glad to hear it Liz! Thanks for the update, I love to hear what people think of the recipes.
This is so delicious! Tonight I am making it with salmon burgers!!! Quick and especially DELICIOUS!!