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Lemony Chicken Paillard

Lemony Chicken Paillard

with Roasted Sweet Potato Wedges and Gremolata

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Gremolata is a chopped herb condiment traditionally made with lemon zest, garlic and parsley. This zesty dressing is delicious on pan-fried chicken, with cumin-roasted sweet potatoes on the side!

Allergens:Sulphites/Sulfite

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

340 g

Sweet Potato, cubes

(ContainsSulphites/Sulfite)

56 g

Spring Mix

255 g

Grape Tomatoes

10 g

Garlic

10 g

Parsley

½ tsp

Roasted Cumin, ground

1 tbsp

Honey

1 unit

Lemon

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2071 kJ
Calories495 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate53 g
Sugar20 g
Dietary Fiber8 g
Protein44 g
Cholesterol99 mg
Sodium412 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Small Bowl
Large Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!

2

Bake the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with cumin, salt and pepper. Roast in the centre of the oven, turning the wedges over halfway through cooking, until golden-brown, 25-28 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)

3

Prep: Wash and dry all produce. Cut the grape tomatoes in half. Mince or grate the garlic. Finely chop the parsley. Zest, then juice the lemon(s).

4

Make the gremolata: In a small bowl, combine the parsley, garlic, half the lemon zest, 1 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.

5

Cook the chicken: Season the chicken with remaining lemon zest, salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

6

Make the salad: In a large bowl, whisk 2 tbsp lemon juice (double for 4 people), honey and a drizzle of oil. Season with salt and pepper. Add the spring mix and tomatoes and toss to combine.

7

Finish and serve: Divide the chicken paillard between plates. Top with the gremolata. Serve alongside the sweet potato wedges and salad. Enjoy!