Chicken Paillard with Arugula Salad

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Chicken Paillard with Arugula Salad

Yield 2

ingredients

• 8 ounces chicken breast, trimmed and butterflied
• Avocado oil spray
• 1/4 tsp salt
• Freshly ground black pepper
• 2 ounces arugula
• 2/3 cup cherry tomatoes, halved
• 1 medium fennel bulb, trimmed and sliced
• 1/3 cup red onion, sliced
• 1/2 cup navy beans, drained and rinsed
• 2 teaspoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• dash of salt

Instructions

1. Trim chicken breasts, butterfly them, and place between 2 pieces of parchment paper. Hammer to 1/4 “ thickness.
2. Peel off the top layer of parchment and season with salt & pepper.
3. Heat a large pan with avocado oil spray and cook chicken until golden on each side, and registering 165F on a meat thermometer (approximately 3-4 minutes each side).
4. Meanwhile, in a large bowl, add arugula, vegetables, and beans. Drizzle with olive oil, vinegar, and sprinkle salt. Toss to coat with dressing.
5. Divide chicken among to plates and top with 1/2 of the salad each.

Nutrition Facts

Calories

309

Fat

14 g

Sat. Fat

2 g

Carbs

19 g

Fiber

5 g

Net carbs

14 g

Sugar

6 g

Protein

40 g

Sodium

507 mg

Cholesterol

116 mg