Grilled Chicken Paillard

Ingredients List

For the Chicken:

• 4 (6 ounce) skinless, boneless chicken breast halves
  

• ⅓ cup dry white wine (Optional)

• 1 lemon, juiced

• 1 small shallot, chopped

• 2 teaspoons extra-virgin olive oil

• 1 clove garlic, crushed

For the Salad:

• 1 lemon, juiced

• 1 tablespoon red wine vinegar

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons lemon zest

• ½ teaspoon salt, divided

• ½ teaspoon freshly ground black pepper, divided

• 4 cups trimmed arugula

• 8 ounces cherry tomatoes, halved

Instructions

1. Prepare the chicken: Use a meat mallet or heavy pan to pound the chicken breasts to 1/4 inch thickness. In a shallow bowl, whisk together wine, lemon juice, shallots, olive oil, and garlic. Add the chicken to the mixture and let it marinate for 15 minutes.

2. Prepare the salad: In a large bowl, whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each of salt and pepper. Add the arugula and tomatoes, tossing gently to combine.

3. Grill the chicken: Preheat an outdoor grill to high heat and lightly oil the grill grates, or heat a skillet on high.

4. Remove the chicken from the marinade and discard the leftover liquid. Season both sides with the remaining salt and pepper.

5. Grill the chicken until golden brown and fully cooked, about 2 to 3 minutes per side. The internal temperature should reach at least 165°F (74°C). Serve the chicken on a plate with the arugula salad on top.

Cooking Tips

Nutrition Information (per serving)