Low Fat Chicken Paillard
Elevate your healthy eating routine with this vibrant Low Fat Chicken Paillard—a quick, lean, and flavorful recipe perfect for a light yet satisfying meal. Tender chicken breasts are pounded thin, seasoned to perfection, and seared for a golden finish, infused with a zesty marinade of olive oil, lemon juice, garlic, and fresh thyme. Served atop a bed of crisp mixed salad greens, juicy cherry tomatoes, and refreshing cucumber slices, this dish is brought together with a drizzle of tangy balsamic vinaigrette for a well-balanced plate bursting with flavor. Ready in just 25 minutes, this low-fat recipe is ideal for busy weeknights or elegant lunches, providing a guilt-free way to enjoy classic chicken paillard. It's a delicious, wholesome recipe packed with protein and nutrients, making it perfect for anyone seeking a healthy lifestyle or looking to impress with light yet sophisticated flavors.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 2 tablespoons Balsamic vinaigrette
Instructions
Begin by placing one chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch. Repeat with the second chicken breast.
In a small bowl, mix together olive oil, lemon juice, minced garlic, and fresh thyme leaves.
Season the pounded chicken breasts with salt and pepper on both sides.
Heat a large non-stick skillet over medium-high heat. Add the olive oil mixture to the skillet.
Once the oil is hot, carefully place the chicken breasts in the skillet. Cook for 2-3 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
Remove the chicken from the skillet and let it rest for a few minutes.
In a large salad bowl, combine mixed salad greens, cherry tomatoes, and cucumber slices.
Slice the rested chicken breasts into strips and place on top of the salad.
Drizzle the balsamic vinaigrette over the salad and serve immediately.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 14.0 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2136 mg | 45% | |
*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.
