Chicken Paillard
with Herb Gremolata, Rosemary Potatoes, and Arugula Salad
Chicken Paillard
Thin, tender chicken with zesty herb gremolata, crisp rosemary potatoes, and a peppery arugula salad for a bright, satisfying dinner.
Ingredients
For 2 servings
- 4 ounce Arugula
- 12 ounce Chicken Breasts
- 2 clove Garlic
- 1 unit Lemon
- ¼ ounce Parsley
- ¼ ounce Rosemary
- 1 unit Shallot
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 7 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories506
Protein47g
Carbs44g
Fat18g
Tags:
Gluten-freeProtein SmartCalorie SmartFiber SmartLow SugarLow SodiumDietitian Win
Swaps and substitutions
For a vegetarian version, swap the chicken for firm tofu or thick cauliflower steaks and keep the herb-and-lemon finish. If you avoid alliums, leave out the shallot and garlic and add extra lemon zest, parsley, and rosemary for freshness.
What to serve with it
Serve with a crisp white wine, sparkling water with lemon, or a simple tomato salad to keep the plate bright and light. Warm crusty bread also works well for anyone who wants a more filling side.
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