In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken paillard with spiced summer squash and tomato salsa
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 460 Calories/Serving
25–40 Minutes
Cooking paillard-style might sound fancy, but it simply refers to meat that’s been pounded to an even thickness, and this juicy chicken version won’t disappoint.
In your bag
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- 1 egg
- ½ cup almond meal
- 1 organic red onion
- 6 ounces organic grape or cherry tomatoes
- 3 ounces organic baby arugula or other leafy greens
- 2 tablespoons balsamic vinegar
- 2 organic yellow or other summer squash
- 1 teaspoon harissa powder (optional)
Nutrition per serving
Calories 460, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 140mg (6% DV), Total Carb. 25g (9% DV), Fiber 7g (25% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains:
Eggs, Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the chicken
Heat the oven to 425°F.
- Place the chicken on a large piece of plastic wrap and sprinkle the meat with a few drops of water. Cover with another piece of plastic wrap and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap, pat the chicken dry with a paper towel, and season with salt and pepper.
- Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
- On a plate or in a shallow bowl, season the almond meal with salt and pepper and spread in an even layer.
Working with 1 chicken breast at a time, dip the chicken into the egg; let the excess drip off, then gently press the chicken into the almond flour, coating both sides.
2
Cook the chicken
In a large ovenproof frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Add more oil between batches if needed. Transfer to the oven [on a sheet pan if needed; see Chef’s Tip] and roast until the chicken is cooked through, 5 to 7 minutes.
While the chicken cooks, start preparing the salsa and squash.
3
Make the tomato salsa
- Peel and finely chop enough onion to measure ¼ cup [½ cup].
- Coarsely chop the tomatoes.
- Coarsely chop the arugula.
In a small bowl, stir together the balsamic vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
In a medium bowl, stir together the onion, tomatoes, arugula, and 2 tablespoons [¼ cup] balsamic dressing; season to taste with salt, pepper, and more dressing if desired. Let stand, stirring occasionally, while you prepare the squash.
4
Prep and cook the squash
- Cut the squash lengthwise into quarters, then crosswise into 2-inch lengths.
Serve
Kids Can!
- Season and spread the almond meal.
- Stir the balsamic dressing and tomato salsa.
- Top the chicken with the salsa.