Chicken Paillard

Chicken Paillard

with Roasted Rosemary Potatoes and Gremolata

Read more

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

10 g


340 g

Red Potato

10 g


10 g


1 unit


113 g

Kale, chopped

113 g

Green Peas

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*


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
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Garlic Press
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.


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.


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