Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 375 calories, 27g of protein, and 24g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lemon halves, shallot, salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Watch how to make this recipe.
Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish.
Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste.
Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.
Garnish with lemon halves.