Grilled Chicken Paillard

Name: Grilled Chicken Paillard
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound chicken breast (boneless, skinless, pounded thin into 4 cutlets); 1 can cannellini beans (rinsed and drained); 0.75 pound green beans (trimmed); 1 tablespoon olive oil (extra virgin); 2 clove garlic (minced); 1 teaspoon dried oregano; 1 lemon (juiced); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Thinly pounded chicken cutlets seared with oregano and garlic, served alongside tender green beans and a creamy cannellini bean puree.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $1.94/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Carb
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, pounded thin into 4 cutlets)
1 can cannellini beans (rinsed and drained)
0.75 pound green beans (trimmed)
1 tablespoon olive oil (extra virgin)
2 clove garlic (minced)
1 teaspoon dried oregano
1 lemon (juiced)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Season the pounded chicken cutlets with dried oregano, half of the minced garlic, 1/4 teaspoon of the salt, and half of the black pepper.
In a small saucepan over medium heat, warm the rinsed cannellini beans with 2 tablespoons of water, the remaining minced garlic, remaining 1/4 teaspoon salt, and remaining black pepper for 3 minutes. Mash with a fork or potato masher until smooth, then stir in half of the lemon juice.
Heat 1/2 tablespoon of the olive oil in a large grill pan or skillet over medium-high heat. Cook the chicken cutlets for 3 minutes per side until deeply browned and cooked through to an internal temperature of 165 degrees; transfer to a plate and drizzle with the remaining lemon juice.
In the same skillet, add the remaining 1/2 tablespoon olive oil and the trimmed green beans. Sauté for 5 to 6 minutes until tender-crisp and lightly blistered.
Plate each serving with a scoop of warm white bean puree, a chicken paillard cutlet, and a generous portion of blistered green beans.

Notes

Pounding the chicken cutlets evenly ensures they cook through in just 6 minutes total without drying out.

Nutrition (per serving)

Calories: 276
Protein: 31.8 g
Carbohydrates: 20.3 g
Fat: 6.6 g
Fiber: 8.1 g
Sodium: 850 mg
Saturated Fat: 1 g
Sugar: 2 g
Cholesterol: 80 mg