Paillard of chicken with lemon & herbs

A plate of food on a table 5:2 Diet Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:5 mins
  • plus 2 hrs marinating
  • Easy
  • Serves 6

Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it wonโ€™t dry out. Try this version with lemon and herbs.

Nutrient Unit
kcal 240
fat 12g
saturates 3g
carbs 1g
sugars 1g
fibre 0g
protein 32g
salt 0.3g
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Ingredients

  • 6 skinless chicken breasts
  • 2 tbsp olive oil
  • 1โ„2 tbsp balsamic vinegar
  • 140g bag rocket
  • 25g parmesan
  • lemon wedges

For the marinade

  • 2 garlic cloves
  • 3 rosemary sprigs, leaves finely chopped
  • 6 sage leaves, finely shredded
  • zest 1 lemon and juice of ยฝ
  • 3 tbsp olive oil

Method

  • STEP 1

Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken โ€“ flatten out to an even layer about 0.5cm thick. Transfer to a dish.

  • STEP 2
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To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that itโ€™s well coated. Cover and chill for at least 2 hrs.

  • STEP 3
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Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

  • STEP 4

Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

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