Whole30 Chicken Paillard
Elevate your clean-eating game with this vibrant and flavorful Whole30 Chicken Paillard recipe! Featuring perfectly seared chicken breasts, pounded thin and infused with a zesty marinade of olive oil, fresh lemon juice, garlic, and rosemary, this dish is a quick, protein-packed meal that doesn’t skimp on flavor. Complemented by a crisp arugula salad bursting with cherry tomatoes, cucumbers, and a drizzle of balsamic vinaigrette, this wholesome recipe is ready in under 30 minutes and fits seamlessly into your Whole30 lifestyle. Perfect for a light and satisfying dinner or a meal-prep favorite, this Chicken Paillard is both crowd-pleasing and nutritious, offering a delightful balance of savory and fresh.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Fresh rosemary leaves, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 cups Baby arugula
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, thinly sliced
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Extra virgin olive oil
Instructions
Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use the flat side of a meat mallet, rolling pin, or a heavy pan to gently pound the chicken breasts to an even thickness, about 1/4 inch thick.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and black pepper.
Transfer the pounded chicken breasts to a shallow dish and pour the marinade over them. Turn the chicken to coat evenly with the marinade. Let it marinate at room temperature for at least 10 minutes.
Preheat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts and sear for 3-4 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color.
While the chicken is cooking, prepare the salad. In a large bowl, toss together the baby arugula, cherry tomatoes, and cucumber slices.
In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil. Drizzle over the salad and toss to combine.
Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes. Serve each chicken paillard with a side of the arugula salad.
Enjoy your Whole30 Chicken Paillard with the fresh and vibrant salad.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1610 mg | 34% | |
*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.
