Gluten-Free Chicken Paillard
Bright, fresh, and naturally gluten-free, this Chicken Paillard recipe offers a delightful balance of flavors and textures, perfect for a quick yet elegant meal. Tender boneless chicken breasts are pounded thin, seasoned with garlic, salt, and pepper, and seared to golden perfection in olive oil. The dish is elevated with a vibrant arugula salad, tossed with juicy cherry tomatoes, Parmesan shavings, and a zesty homemade vinaigrette featuring fresh lemon juice, balsamic vinegar, and oregano. Ready in just 25 minutes, this gluten-free recipe shines as a light and healthful option for dinner, bursting with Mediterranean-inspired flavors. Serve it as a stand-alone entrée or pair it with your favorite side dish for a meal that’s as satisfying as it is effortless.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh oregano, finely chopped
- 3 cups Arugula
- 1 cup Cherry tomatoes, halved
- 0.5 cup Parmesan cheese shavings
- 1 tablespoon Balsamic vinegar
Instructions
Place each chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about 1/4 inch.
Season the chicken breasts with the salt, pepper, and garlic powder on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and golden brown.
While the chicken is cooking, prepare the salad. In a large bowl, combine arugula, cherry tomatoes, and parmesan cheese.
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, lemon juice, and fresh oregano.
Drizzle the dressing over the salad and toss to combine.
Once the chicken is cooked, transfer it to a serving platter. Top with the dressed salad and serve immediately.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4450 mg | 193% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.4 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1486 mg | 114% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1761 mg | 37% | |
*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.
