Easy Summer Dinner: Grilled Chicken Paillard

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Pounded thin and grilled fast, this chicken paillard is crispy at the edges, juicy in the center, and perfect with fennel, citrus and brown rice. So simple, so good!

Ingredients You’ll Need

Chicken Breast - butterflied and pounded thin For The Salad: Fennel, Persian Cucumbers, Oranges, Castelvetrano Olives, Olive Oil, Brown Rice, Panko Get The Recipe

Carefully slice chicken breasts horizontally, keeping them attached. Place between parchment and pound to 1/4-inch thickness. Season with salt and give them a light drizzle of olive oil. THE CHICKEN PREP Get The Recipe

Thinly cut fennel and cucumbers, supreme or slice your oranges and grapefruits, and pit and tear Castelvetrano olives. MAKE THE SALAD Get The Recipe

Pan-fry panko in olive oil until golden and season with salt and pepper. FRY THE BREADCRUMBS Get The Recipe

Grill chicken paillards 3 mins per side on high heat until cooked through. Serve over rice, top with dressed veggies, breadcrumbs, and fennel fronds. GRILL AND PLATE Get The Recipe

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Easy Summer Dinner: Grilled Chicken Paillard

Grilled chicken paillard topped with a fresh orange, grapefruit and fennel salad.

Pounded thin and grilled fast, this chicken paillard is crispy at the edges, juicy in the center, and perfect with fennel, citrus and brown rice. So simple, so good!

Ingredients You’ll Need

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