Meal Kit
Lemon-Chicken Paillard
With Spinach and Parmesan Salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
A "paillard" is an old-school French culinary term referring to a piece of meat that is pounded flat to break down its fibers, making it more tender and cook up quickly. In this case, a thin chicken breast is seasoned to perfection and adorned with fresh lemon to brighten its savory flavor.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Lemon
- 4 oz. Grape Tomatoes
- 4 oz. Spinach
- 1 Shallot
- 1 fl. oz. Champagne Vinegar
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1 oz. Shaved Parmesan
- 1 tsp. Grained Dijon Mustard
- ¼ tsp. Red Pepper Flakes
- 2 Basil Sprigs
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) 732rva3J
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Calories330
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Carbohydrates13g
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Net Carbs10g
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Fat10g
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Protein46g
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Sodium860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 1 Medium Pan
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
Rinse and pat dry lemon, tomatoes, spinach, and basil. Zest, and halve lemon. Halve grape tomatoes. Stem and chiffonade basil (roll up leaves, and thinly slice). Mince shallot. Rinse chicken breasts and pat dry.
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2 Prepare the Chicken
Lay down a piece of plastic wrap on a cutting board. Place chicken breasts over it and cover with another piece of plastic wrap. Using a meat mallet or small pan, pound the breasts to an even ¼" thickness.
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3 Season the Chicken
Place chicken breasts in a mixing bowl, then season with red pepper flakes (to taste), basil, 1 tsp. of olive oil, and a pinch salt and pepper.
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4 Cook the Chicken
Heat 2 tsp. of olive oil in a pan over medium heat, and cook chicken for about 4 minutes per side, or until they reach a minimum internal temperature of 165 degrees. Let chicken rest for a few minutes after cooking.
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5 Mix the Dressing
While chicken is resting, whisk champagne vinegar, mustard, lemon juice (to taste), shallot, and a pinch of salt and pepper in a small mixing bowl.
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6 Plate
Place a serving of spinach on a plate, then add grape tomato halves, and a sprinkle of Parmesan cheese. Nestle chicken against salad. Drizzle chicken and salad with dressing. Add another squeeze of lemon juice (to taste), and garnish with lemon zest.
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