Lemon Garlic Chicken Paillard With Arugula Salad
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic chicken dish of your life!
Today, we’re diving into the world of Chicken Paillard, and trust me, you won’t want to miss this!. No more boring, bland chicken breasts!
Imagine sinking your teeth into a juicy, flavorful chicken breast, perfectly seasoned and grilled to perfection. It’s a game-changer!
First, let’s start with the marinade. In a shallow bowl, whisk together some dry white wine, freshly squeezed lemon juice, chopped shallot, extra-virgin olive oil, and crushed garlic. Yes, it’s a lot of flavor, but trust me, it’s worth it!
Add your chicken breasts to the marinade and let them soak up all that goodness for at least 15 minutes. Meanwhile, let’s make the salad. In a large bowl, whisk together some lemon juice, red wine vinegar, extra-virgin olive oil, lemon zest, salt, and pepper.
Add some trimmed arugula and halved cherry tomatoes to the bowl and toss to combine. You can also use grape tomatoes or multi-colored tomatoes for a pop of color!
Now, let’s cook the chicken. Preheat your grill or grill+pan&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>grill pan to high heat and lightly oil the grates. Remove the chicken from the marinade, letting any excess liquid drip off. Season the chicken with salt and pepper, then cook for 2-3 minutes per side, or until it reaches an internal temperature of 165°F.
Once the chicken is cooked, plate it on top of the arugula salad and serve immediately. You can also substitute the arugula with spring mix, spinach, or romaine lettuce if you prefer.
This Chicken Paillard recipe is perfect for a quick and easy dinner, and it’s also great for a special occasion. The lemon and garlic give it a bright and citrusy flavor that’s sure to impress!
So, what are you waiting for? Give this recipe a try and let me know what you think!
Printable Recipe
Ingredients
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 1 small shallot, chopped
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, crushed
- 2 chicken breasts
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon zest
- Salt to taste
- Pepper to taste
- 4 cups arugula, trimmed
- 1 cup cherry tomatoes, halved
Instructions
- 1. In a shallow bowl, whisk together dry white wine, freshly squeezed lemon juice, chopped shallot, extra-virgin olive oil, and crushed garlic to create the marinade.
- 2. Add chicken breasts to the marinade and let them soak for at least 15 minutes.
- 3. In a large bowl, whisk together lemon juice, red wine vinegar, extra-virgin olive oil, lemon zest, salt, and pepper to make the salad dressing.
- 4. Add trimmed arugula and halved cherry tomatoes to the bowl and toss to combine.
- 5. Preheat your grill or grill pan to high heat and lightly oil the grates.
- 6. Remove the chicken from the marinade, letting any excess liquid drip off, and season with salt and pepper.
- 7. Cook the chicken for 2-3 minutes per side, or until it reaches an internal temperature of 165°F.
- 8. Plate the cooked chicken on top of the arugula salad and serve immediately.
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