- Calories: 220
- Protein: 26 g
- Total Fat: 11 g
- Unsaturated Fat: 9.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 85 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 50 mg
This simple and delicious meal comes together in no time at all and calls for just a handful of ingredients, making it the perfect meal for busy weeknights. It’s also fancy enough to serve for company at a get-together. Easy yet elegant—the ideal combination.
- Prep time
- Total Time
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 to 2 tablespoons fresh chopped parsley
- 1 to 2 tablespoons fresh thyme leaves (or herb of your choice)
- ¼ teaspoon ground black pepper
- 1¼ pounds boneless, skinless thin chicken breasts*
- Kosher salt, to taste
*You can either purchase thinly sliced chicken breast, or pound it yourself by butterflying larger chicken breasts, placing between parchment paper and pounding with your fist or a can until it becomes super thin and enlarged.
Whisk olive oil, lemon juice and zest, chopped herbs and black pepper in a small bowl. Add chicken and fully coat in olive oil/lemon marinade.
Warm skillet over medium-high heat. Add chicken to the pan and top each piece with a sprinkling of salt. (Be careful not to overcrowd the pan. Depending upon the size of your chicken breasts, you may fit only 1 to 2 pieces at a time). Cook for about 3 minutes per side; they cook up fast because they’re so thin. Add another sprinkling of optional salt after flipping to the second side.
Transfer to serving plates and top each chicken paillard with a hearty serving of mixed greens and a drizzle of lemon vinaigrette.
Serving option: Top with arugula, chopped tomato and avocado, and a drizzle of aged balsamic vinegar or my Lemon Vinaigrette.
Want more chicken recipes? You’ll flip for this crispy and delicious Baked Fried Chicken!
Nutrition analysis courtesy of Genesis® R&D