Chicken Paillard

This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.

Step: 1

Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.

Step: 2

Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.

Step: 3

Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

Step: 4

Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step: 5

Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Per Serving: 280 calories; protein 36.6g; carbohydrates 5.6g; fat 10.1g; cholesterol 96.9mg; sodium 387.5mg.

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