Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

This easy and delicious Grilled Chicken Paillard with Lemon and Black Pepper is a quick and healthy meal perfect for any day. Made with tender chicken, fresh arugula, and a zesty lemon dressing, it’s a simple yet flavorful dish. You can easily customize the salad with your favorite veggies for a flexible and satisfying meal.

Ingredients Needed:

• 1/4 cup freshly squeezed lemon juice
• 1 small shallot, chopped
• 1/4 cup pure olive oil
• 1/4 teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound arugula
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish

How To Make Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad?

1. Marinate Chicken: Mix lemon juice, chopped shallot, 60ml olive oil, and black pepper in a dish. Add chicken, coat well, and refrigerate for 30 minutes.
2. Grill Chicken: Preheat the grill to high. Remove chicken, season with salt, and grill for 2-3 minutes on each side until cooked through.
3. Make Salad: Mix arugula, tomatoes, and onion in a bowl. Add red wine vinegar and 30ml olive oil, and season with salt and pepper.
4. Serve: Place chicken on plates, drizzle with extra-virgin olive oil, and top with salad. Garnish with lemon halves.

Recipe Tips:

• Pound the Chicken Thin: This ensures the chicken cooks evenly and quickly on the grill. It will be more tender and juicy.
• Use Fresh Lemon Juice: Fresh lemon juice gives a better, brighter flavor compared to bottled juice.
• Grill at High Heat: Preheat your grill to high to get a nice sear on the chicken and lock in the flavor.
• Season the Chicken Well: Don’t skip seasoning the chicken with salt before grilling—it makes a big difference in taste.
• Add Extra Virgin Olive Oil on Top: Drizzling some extra virgin olive oil over the finished dish adds a rich, fresh flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken cool to room temperature, then store in the fridge for up to 2 days.
• Reheat: Heat the chicken in a pan for 2-3 minutes on each side.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 97mg
• Sodium: 388mg
• Total Carbohydrate: 6g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 37g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Chicken Breast
• Bobby Flay Grilled Potato Salad
• Bobby Flay Grilled Potato Salad​
• Bobby Flay Corn Potato Salad

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: G Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:280 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Grilled Chicken Paillard with Lemon and Black Pepper is a quick and healthy meal perfect for any day. Made with tender chicken, fresh arugula, and a zesty lemon dressing, it’s a simple yet flavorful dish. You can easily customize the salad with your favorite veggies for a flexible and satisfying meal.

Ingredients

• 1/4 cup freshly squeezed lemon juice
• 1 small shallot, chopped
• 1/4 cup pure olive oil
• 1/4 teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound arugula
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish

Instructions

1. Marinate Chicken: Mix lemon juice, chopped shallot, 60ml olive oil, and black pepper in a dish. Add chicken, coat well, and refrigerate for 30 minutes.
2. Grill Chicken: Preheat the grill to high. Remove chicken, season with salt, and grill for 2-3 minutes on each side until cooked through.
3. Make Salad: Mix arugula, tomatoes, and onion in a bowl. Add red wine vinegar and 30ml olive oil, and season with salt and pepper.
4. Serve: Place chicken on plates, drizzle with extra-virgin olive oil, and top with salad. Garnish with lemon halves.

Notes

• Pound the Chicken Thin: This ensures the chicken cooks evenly and quickly on the grill. It will be more tender and juicy.
• Use Fresh Lemon Juice: Fresh lemon juice gives a better, brighter flavor compared to bottled juice.
• Grill at High Heat: Preheat your grill to high to get a nice sear on the chicken and lock in the flavor.
• Season the Chicken Well: Don’t skip seasoning the chicken with salt before grilling—it makes a big difference in taste.
• Add Extra Virgin Olive Oil on Top: Drizzling some extra virgin olive oil over the finished dish adds a rich, fresh flavor.

Keywords:Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad