Dairy-Free Chicken Paillard
Elevate your weeknight meals with this Dairy-Free Chicken Paillard, a light and wholesome recipe bursting with vibrant flavors. Thinly pounded chicken breasts are seared to golden perfection, creating a tender, juicy base that pairs beautifully with a refreshing arugula salad. This dish is infused with Mediterranean-inspired notes of fresh parsley, thyme, lemon, and balsamic dressing, ensuring every bite is packed with zest and aroma. With just 15 minutes of prep time and a quick 20-minute cook, it’s ideal for busy days without sacrificing nutrition or taste. Dairy-free and naturally gluten-free, this recipe is a crowd-pleaser for various dietary needs, making it a versatile addition to any menu. Perfectly balanced, it strikes a harmony between protein-packed chicken and crisp, vibrant veggies—a dish that’s both satisfying and invigorating! Ideal for dinner parties or laid-back meals, this elegant yet easy recipe is a true culinary gem.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 whole Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Fresh thyme leaves
- 4 cups Arugula
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 1 tablespoon Balsamic vinegar
Instructions
Place the chicken breasts between two pieces of plastic wrap or in a large resealable plastic bag. Using a meat mallet or rolling pin, gently pound the chicken until it is evenly 1/4 inch thick.
In a small bowl, mix the olive oil, juice of half a lemon, salt, pepper, parsley, and thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Chicken should have reached an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
In a salad bowl, combine the arugula, cherry tomatoes, and red onion.
In a small bowl, whisk together 2 tablespoons of olive oil, the remaining lemon juice, and balsamic vinegar. Season with salt and pepper to taste.
Drizzle the dressing over the arugula salad and toss gently to combine.
Serve the chicken paillard with the arugula salad on the side, and garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2260 mg | 98% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.5 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2309 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
