Meal Kit
Chicken Paillard
with broccoli and lemony garlic-tomato sauce
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Broccoli Florets
- 1 Lemon
- 4 oz. Grape Tomatoes
- 1 Shallot
- ½ oz. Grated Parmesan
- ¼ oz. Parsley
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates23g
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Net Carbs16g
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Fat32g
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Protein47g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Peel and halve shallot. Cut into 1/2" slices.Thinly slice garlic.Halve tomatoes.Zest lemon, halve, and juice.Mince parsley (no need to stem). -
2 Roast the Broccoli
Place broccoli and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Massage oil into broccoli.
Spread into a single layer. Roast in hot oven until tender and browned, 14-16 minutes.While broccoli roasts, prepare chicken. -
3 Prepare the Chicken
Pat chicken breasts dry.
On a clean work surface, cover chicken with plastic wrap. You may also use a gallon freezer bag. Using a heavy object, gently pound to a uniform thickness of 1/4".Season chicken on both sides with 1/4 tsp. salt and 1/4 tsp. pepper.If using salmon, pat dry and season flesh side same amount. Do not pound salmon. -
4 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.
Lower heat to medium. Flip chicken, and immediately transfer to a plate. Add 2 Tbsp. olive oil and garlic to pan and stir constantly until fragrant, 30 seconds.Add tomatoes, 1 Tbsp. lemon juice, 1/4 tsp. salt, chicken, browned-side up, and any accumulated juices from resting chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Sprinkle on parsley, lemon zest (to taste), and Parmesan. -
5 Finish the Dish
If using salmon, place a medium non-stick pan over medium-high heat, adding 2 tsp. olive oil and searing salmon on flesh side, 4-6 minutes. Remove, then return to pan skin side down (with tomatoes and seasoning; do not add any accumulated liquid from salmon) and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Plate dish as pictured on front of card, placing tomato sauce on chicken. Bon appétit!
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