Whole30 Chicken Paillard

Transform your mealtime with this flavorful Whole30 Chicken Paillard recipe—a quick and healthy dish that’s perfect for busy weeknights or light, nutritious lunches. This recipe features tender, marinated chicken breasts, pounded thin for even cooking, then seared to golden perfection in a skillet. The zesty marinade of olive oil, fresh lemon juice, garlic, and rosemary infuses the chicken with vibrant flavors while keeping it Whole30 compliant. Paired with a crisp, refreshing salad of peppery baby arugula, juicy cherry tomatoes, and crunchy cucumber slices tossed in a simple balsamic vinaigrette, this dish is both wholesome and satisfying. Ready in just 25 minutes, it’s a great choice for anyone seeking a quick, gluten-free, and dairy-free meal that doesn’t sacrifice flavor.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 tablespoon Fresh lemon juice
• 2 cloves Garlic, minced
• 1 teaspoon Fresh rosemary leaves, finely chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 cups Baby arugula
• 1 cup Cherry tomatoes, halved
• 1 Cucumber, thinly sliced
• 1 tablespoon Balsamic vinegar
• 1 tablespoon Extra virgin olive oil

Directions

Step 1

Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use the flat side of a meat mallet, rolling pin, or a heavy pan to gently pound the chicken breasts to an even thickness, about 1/4 inch thick.

Step 2

In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, salt, and black pepper.

Step 3

Transfer the pounded chicken breasts to a shallow dish and pour the marinade over them. Turn the chicken to coat evenly with the marinade. Let it marinate at room temperature for at least 10 minutes.

Step 4

Preheat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts and sear for 3-4 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color.

Step 5

While the chicken is cooking, prepare the salad. In a large bowl, toss together the baby arugula, cherry tomatoes, and cucumber slices.

Step 6

In a small bowl, whisk together the balsamic vinegar and extra virgin olive oil. Drizzle over the salad and toss to combine.

Step 7

Once the chicken is done, remove it from the skillet and let it rest for a couple of minutes. Serve each chicken paillard with a side of the arugula salad.

Step 8

Enjoy your Whole30 Chicken Paillard with the fresh and vibrant salad.

Nutrition Facts

Serving size	(690.2g)

Amount per serving	% Daily Value*
Calories	1025.5

Total Fat 55.4g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 2645.9mg	0%
Total Carbohydrate 16.3g	0%
Dietary Fiber 3.6g	0%
Total Sugars 8.7g
Protein 111.6g	0%

Vitamin D 3.5IU	0%
Calcium 173.0mg	0%
Iron 5.3mg	0%
Potassium 1609.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 44.2%

Carbs: 6.5%