Herb Encrusted Chicken Paillard with Spicy Lemon Quinoa Salad
Watch me make this on my YouTube channel!
Yield: 4 servings
Chicken:
4 large boneless, skinless chicken breasts (approximately 2 pounds)
3 tablespoons finely chopped fresh rosemary, oregano or thyme (or a combination of all three)
2 teaspoons lemon zest (zest of 2 lemons), grated on a Microplane
3 large garlic cloves, peeled and minced (1 tablespoon)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Extra-virgin olive oil, for drizzling
Line a sheet tray with aluminum foil. Adjust an oven rack to the upper position.
Pat the chicken breasts dry. Using a mallet, rolling pin, or the back of a saucepan, pound each chicken breast between two sheets of plastic wrap until ⅓ inch thick.
Remove the chicken from the plastic wrap, then drizzle lightly with the olive oil, just enough to coat both sides, rubbing to coat evenly. Season equally with herbs, lemon zest, garlic, salt and pepper.
Set your oven to broil. Place chicken on sheet tray and broil for approximately 8 minutes, flipping the breasts halfway through, until the internal temperature is 150 degrees Fahrenheit. (Keep your eyes on that chicken under the broiler – things can happen fast!)
Remove from oven and let rest for 5 minutes before slicing / serving over the quinoa salad.
Spicy Lemon Quinoa Salad:
Citronette:
¼ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice, plus more to taste
1 medium shallot, peeled and diced finely (3 tablespoons)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
In a small container with a tight fitting lid, combine the citronette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.
Salad:
1 cup quinoa, rinsed and drained
½ teaspoon crushed red chile pepper (chile flakes), or to taste
3/4 cup roughly chopped fresh flat-leaf Italian parsley
¼ cup toasted pine nuts
1 (15-ounce) can of garbanzo beans (chickpeas), rinsed and drained
1/4 cup roughly chopped kalamata or green olives, pits removed
Cook quinoa according to package instructions.
Transfer the quinoa to a medium sized bowl. Add the chile flakes, parsley, pine nuts, garbanzo beans and olives. Drizzle the citronette over the salad. Fold to mix everything together. Season to taste with additional salt, pepper, and lemon juice.
Chef Nathan Lyon 