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Chicken with Watercress Salad

GOOD TO KNOW Thinly pounded chicken breasts, known as paillards in French cuisine, cook through in just a couple of minutes—perfect for a quick, low-calorie midweek dinner.

Recipe information

  • Yield

    serves 4

Ingredients

1/4 cup olive oil, plus more for grill
1/4 cup fresh lemon juice (from about 2 lemons)
Coarse salt and ground pepper
2 boneless, skinless chicken breast halves (6 to 8 ounces each)
1/4 teaspoon ground cumin
2 bunches watercress (about 12 ounces total), thick stems trimmed
1 bunch radishes, trimmed and thinly sliced
1 avocado, halved lengthwise, pitted, peeled, and diced

Preparation

  1. Step 1

    Heat grill to medium-high. In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.

    Step 2

    Place chicken on a work surface. Split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small heavy pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

    Step 3

    Clean and lightly oil hot grates. Grill chicken until cooked through, 1 to 2 minutes per side. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine. Serve chicken topped with watercress salad.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 325

    Step 6

    Fat: 21.6g (3.2g Saturated Fat)

    Step 7

    Protein: 27.9g

    Step 8

    Carbohydrates: 5.7g

    Step 9

    Fiber: 3.3g

Everyday Food: Light
TagsChicken BreastChickenPoultryWatercressLeafy GreensVegetableMainDinnerDairy FreeGluten FreeNut FreeKetoQuickEasyWeeknight MealsGrillingSpringCookbooks
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