Description
A classic French bistro dish ready in 15 minutes. Thinly pounded chicken breast seared to perfection and topped with a fresh lemon arugula salad.
Ingredients
Scale
- 2 Chicken Breasts
- 4 cups Arugula
- 1/3 cup Shaved Parmesan
- 1 Shallot
- 1 Lemon (Juice & Zest)
- 3 tbsp Olive Oil
Instructions
- Whisk shallot, lemon juice, and olive oil to make the vinaigrette.
- Pound chicken breasts between plastic wrap until 1/4 inch thick.
- Sear chicken in a hot skillet for 2-3 minutes per side until golden.
- Toss arugula and parmesan with the vinaigrette.
- Serve salad piled on top of the hot chicken.
Notes
- Technique: Pounding the chicken ensures it cooks evenly and stays tender.
- Timing: Dress the salad right before serving to keep the greens crisp.
- Variations: Add cherry tomatoes or swap arugula for spinach.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Pan Sear
- Cuisine: French
Nutrition
- Serving Size: 1 Serving
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
Keywords: Chicken Paillard Recipe, Grilled Chicken Arugula Salad, French Bistro Chicken, Healthy Chicken Dinner, Keto Chicken Recipe, 15 Minute Meal