Chicken Paillards With Avocado and Pomegranate Salsa Recipe

Name: Chicken Paillards With Avocado and Pomegranate Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: four 4 oz. boneless skinless chicken breast half; ¼ cup fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 tablespoon pomegranate molasses; kosher salt & freshly ground black pepper; 1 large lemon; 12 medium pomegranate; 3 small scallions, white and light-green parts only, thinly sliced; 2 medium firm-ripe avocados, pitted, peeled, and cut into 1/4-inch dice (6 to 7 oz. each); 2 tablespoons extra-virgin olive oil; 2 teaspoons chopped fresh flat-leaf parsley; 1 teaspoon finely diced seeded jalapeno; 1 teaspoon pomegranate molasses; kosher salt

Servings: persons

four 4 oz. boneless skinless chicken breast half
¼ cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses
kosher salt & freshly ground black pepper
1 large lemon
12 medium pomegranate
3 small scallions, white and light-green parts only, thinly sliced
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/4-inch dice (6 to 7 oz. each)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely diced seeded jalapeno
1 teaspoon pomegranate molasses
kosher salt

1
Prepare the Chicken.
2
Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick.
3
In a shallow bowl, stir the lemon juice, 2 Tbs.
4
of the olive oil, the pomegranate molasses, 3/4 teaspoons salt, and 1/4 teaspoons pepper.
5
Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
6
Make the Salsa.
7
Finely grate the zest from the lemon and then squeeze 1 Tbs.
8
juice.
9
Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl.
10
Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses, and 1/2 teaspoons salt.
11
Fold gently with a rubber spatula.
12
Season to taste with more salt.
13
Cook the Chicken.
14
Heat 1/2 Tbs.
15
of the olive oil in 12-inch skillet over medium heat.
16
Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes.
17
Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more.
18
Transfer the chicken to a plate and cover to keep warm.
19
Repeat with the remaining 1/2 Tbs.
20
oil and 2 chicken breasts.
21
Serve the chicken with the salsa spooned over the top.

178

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: four 4 oz. boneless skinless chicken breast half, ¼ cup fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon pomegranate molasses, and more.

Yes, Chicken Paillards With Avocado and Pomegranate Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Paillards With Avocado and Pomegranate Salsa

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