Soy-Free Chicken Paillard
Elevate your dinner routine with this light, zesty, and effortlessly elegant Soy-Free Chicken Paillard. Perfect for a quick yet refined meal, this recipe features tender, pan-seared chicken breasts pounded thin for even cooking, then bathed in a bright, garlicky lemon-caper sauce. Fresh parsley adds an herby flourish, while a bed of arugula or mixed greens provides a crisp, peppery counterpoint that pairs beautifully with the tangy sauce. With just 25 minutes of prep and cook time, this soy-free dish is not only simple to make but also packed with vibrant flavors and wholesome ingredients. Ideal for a healthy weeknight meal or a casual dinner party, it’s a great choice for anyone seeking a gluten-free, soy-free, and deliciously satisfying option.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Olive oil
- 1 whole Lemon
- 2 tablespoons Capers
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Arugula or mixed salad greens
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken breasts to about 1/4-inch thickness.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat.
Season the pounded chicken breasts with salt and black pepper on both sides.
Once the oil is hot, add the chicken breasts to the skillet. Cook for 3-4 minutes on each side until the chicken is golden brown and cooked through. Remove from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil.
Add the minced garlic and sauté for about 1 minute until fragrant, then add the capers.
Squeeze the juice of the lemon into the skillet, stirring gently to combine and scrape up any brown bits from the bottom of the pan.
Return the chicken to the skillet briefly, turning to coat in the lemon-caper sauce.
Remove the pan from heat and sprinkle the chopped parsley over the chicken.
Serve the chicken paillard on a bed of arugula or mixed salad greens, drizzling any remaining sauce over the top.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.3 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1407 mg | 30% | |
*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.
