Low Carb Chicken Paillard
Elevate your weeknight dinner with this delicious and healthy Low Carb Chicken Paillard recipe! Featuring tender, thinly pounded chicken breasts seasoned with a zesty blend of lemon, garlic, and oregano, this dish is quick to prepare and big on flavor. Pan-seared to golden perfection, the chicken is paired with a fresh arugula and cherry tomato salad, dressed simply with olive oil, lemon juice, and topped with shaved Parmesan cheese for a touch of indulgence. Ready in just 25 minutes, this light yet satisfying dish is perfect for anyone following a low-carb or keto-friendly diet. Whether served as a hearty lunch or a balanced dinner, it’s a fresh, protein-packed meal that’s sure to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 whole lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups arugula
- 1 cup cherry tomatoes
- 0.25 cup parmesan cheese, shaved
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or a rolling pin until they are about 1/4 inch thick.
In a small bowl, whisk together 2 tablespoons of olive oil, the juice of half a lemon, garlic powder, onion powder, dried oregano, salt, and black pepper.
Brush both sides of the chicken with the olive oil and lemon mixture, ensuring they are well coated.
Heat a large non-stick skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the skillet.
Once hot, place the chicken breasts in the skillet. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
While the chicken is cooking, prepare the salad: slice the cherry tomatoes in half and place them in a large bowl along with the arugula.
Dress the salad with a squeeze of lemon juice and a drizzle of olive oil, and toss gently to combine.
When the chicken is done, remove it from the skillet and let it rest for a minute before slicing it thinly.
Serve the sliced chicken breast alongside the arugula and tomato salad and garnish with shaved parmesan cheese.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 855 mg | 66% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1662 mg | 35% | |
*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.
