Meal Kit

Lemon-Chicken Paillard

With Spinach and Parmesan Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 4 oz. Spinach
  • 2 Basil Sprigs
  • 1 Shallot
  • 2 Boneless Skinless Chicken Breasts
  • ¼ tsp. Red Pepper Flakes
  • 1 fl. oz. Champagne Vinegar
  • 1 tsp. Grained Dijon Mustard
  • Info
    1 oz. Shaved Parmesan

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 6


    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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