4
  • 1lbchicken breast, pounded flat
  • 2Tbspextra virgin olive oil
  • 2cupsspinach, washed, trimmed
  • 1cuparugula, washed, trimmed
  • 1/4cupsun-dried tomatoes, soaked in water or vegetable broth until al dente, chopped coarsely
  • 1/4cuppine nuts
  • 1/4cupparmesan cheese, grated
  • 1Tbspbalsamic vinegar
  • 2Tbsporange juice, freshly squeezed
  1. Preheat a grill or grill pan to medium high heat.
  2. Place each chicken paillard on the grill, grilling two minutes each side.
  3. While the chicken is grilling combine the remaining ingredients in a mixing bowl. Season with salt and pepper.
  4. Remove chicken from the grill and divide among plates.
  5. Top each paillard with an equal amount of the summer greens salad and season with salt and pepper.
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog

Comments

This entry was posted in . Bookmark the permalink.