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Chicken Paillard

Chicken Paillard

with Roasted Rosemary Potatoes and Gremolata

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Fresh herbs, tender chicken, golden potatoes and crunchy kale make for a perfect dish. Super simple gremolata adds a punch of flavor to finish this dish. You'll love all these flavours together.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

10 g

Garlic

340 g

Red Potato

10 g

Rosemary

10 g

Parsley

1 unit

Lemon

113 g

Kale, chopped

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories486 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate47 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol99 mg
Sodium524 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Garlic Press
Zester
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature! Quarter the potatoes if they are large, to ensure an even cooking time!

Wash and dry all produce.* Halve the potatoes. Strip a few rosemary leaves from the stems and finely chop 1 tbsp (double for 4 ppl). On a baking sheet, toss the potatoes and half the rosemary with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

2

Meanwhile, mince or grate the garlic. Roughly chop the parsley. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a small bowl, combine the parsley, lemon juice, half the garlic, half the lemon zest and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. Set aside.

3

Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book and sprinkle with the remaining rosemary and remaining lemon zest. Season with salt and pepper.

4

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 3-4 min per side. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**) Transfer to a plate and cover to keep warm. Set aside.

5

Add a drizzle of oil to the same pan, then the kale, broth concentrate(s), remaining garlic and 2 tbsp water (double for 4 ppl). Cook, stirring often, until the kale wilts, 2-3 min. Add the peas and stir together until warmed through, 1-2 min. Season with salt and pepper.

6

Divide the chicken, kale and roasted potatoes between plates. Spoon the gremolata over the chicken. Squeeze over a lemon wedge, if desired.