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
Preparation
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.
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
