Low Carb Chicken Paillard
Elevate your weeknight dinner with this vibrant and satisfying Low Carb Chicken Paillard! Perfectly tender chicken breasts are pounded thin, marinated in a zesty blend of olive oil, lemon, garlic, and oregano, and quickly seared to golden perfection for a fast, flavorful main course. Paired with a refreshing arugula and cherry tomato salad dressed simply with lemon and olive oil, this dish is light, healthy, and endlessly satisfying. Finished with delicate shavings of parmesan cheese for a touch of richness, this easy 25-minute recipe strikes the perfect balance between bold flavors and low-carb simplicity. Ideal for a quick, wholesome dinner or an elegant yet effortless meal!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 1 whole lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups arugula
- 1 cup cherry tomatoes
- 0.25 cup parmesan cheese, shaved
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or a rolling pin until they are about 1/4 inch thick.
Step 2
In a small bowl, whisk together 2 tablespoons of olive oil, the juice of half a lemon, garlic powder, onion powder, dried oregano, salt, and black pepper.
Step 3
Brush both sides of the chicken with the olive oil and lemon mixture, ensuring they are well coated.
Step 4
Heat a large non-stick skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil to the skillet.
Step 5
Once hot, place the chicken breasts in the skillet. Cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
Step 6
While the chicken is cooking, prepare the salad: slice the cherry tomatoes in half and place them in a large bowl along with the arugula.
Step 7
Dress the salad with a squeeze of lemon juice and a drizzle of olive oil, and toss gently to combine.
Step 8
When the chicken is done, remove it from the skillet and let it rest for a minute before slicing it thinly.
Step 9
Serve the sliced chicken breast alongside the arugula and tomato salad and garnish with shaved parmesan cheese.
Nutrition Facts
| Serving size | (729.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1254.7 |
| Total Fat 73.6g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 355.8mg | 0% |
| Sodium 2367.9mg | 0% |
| Total Carbohydrate 20.4g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 6.7g | |
| Protein 132.3g | 0% |
| Vitamin D 15.5IU | 0% |
| Calcium 855.1mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1662.2mg | 0% |
Source of Calories