Chicken Paillard

My version of chicken paillard - simple, clean, and delicious.

I love clean cooking and minimal ingredients. It takes all the stress out of cooking and keeps my shopping list concise. You’d be surprised how much flavor was packed into this simple dish!

When I plan my meals I really plan around the basic formula of protein, fat, fiber, and greens. How did I apply it here? Chicken = protein Olive oil dressing = fat Zucchini + Artichoke = fiber Arugula = greens and that’s pretty much all I used for this dish! It kept me full until I woke up the next day. No late night snacking for me.

Here’s how you make it.

Ingredients:

• 2 chicken breasts sliced and pounded thin

• 1/4 cup + 2 tablespoons olive oil

• 2 zucchini chopped

• 1/2 can artichoke hearts slice

• 2 cups arugula

• 1/2 lemon juice + zest

• 1 small shallot diced

• 1 teaspoon Dijon mustard

• 2 tablespoons garlic powder

• Salt and pepper

Instructions:

• Preheat the oven to 400. Place the zucchini and artichoke on a baking sheet and toss with garlic powder, olive oil, salt, and pepper. Bake for 20-25 minutes.

• Season the chicken with garlic powder, salt, and pepper. Heat a tablespoon of olive oil in a grill pan and cook the chicken 4 minutes each side.

• Mix the remaining olive oil, lemon juice + zest, shallot, salt, pepper, and Dijon in a bowl. Toss the arugula in it and serve on top of the chicken with the vegetables.