Grilled Chicken Paillard with Arugula and Shaved Pe

Name: Grilled Chicken Paillard with Arugula and Shaved Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Boneless, Skinless Chicken Breasts; 2 teaspoons Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1/2 teaspoons Garlic Powder; 1/2 whole Lemon, Zest And Juice; 2 Tablespoons Olive Oil; 1/2 teaspoons Grainy Mustard; 1 pinch Salt; 1 pinch Pepper; 6 cups Arugula; 2 ounces, weight Pecornio Cheese

Servings: persons

2 whole Boneless, Skinless Chicken Breasts
2 teaspoons Olive Oil
1 teaspoon Salt
1/2 teaspoons Pepper
1/2 teaspoons Garlic Powder
1/2 whole Lemon, Zest And Juice
2 Tablespoons Olive Oil
1/2 teaspoons Grainy Mustard
1 pinch Salt
1 pinch Pepper
6 cups Arugula
2 ounces, weight Pecornio Cheese

1
Slice the chicken breasts in half lengthwise.
2
Place the pieces in a zip top bag.
3
Using a meat mallet, pound out the chicken breast until its about 1/4 thick.
4
Place the chicken on a platter and brush a little olive oil on each side.
5
In a small bowl combine salt, pepper and garlic powder.
6
Generously sprinkle the seasoning on each side of the chicken.
7
Preheat your grill on high.
8
Turn down heat to medium-high and grill chicken breasts for 2-3 minutes on each side or until fully cooked.
9
Remove from heat.
10
For the salad: In a large bowl, add the lemon zest and juice.
11
Add the olive oil, grainy mustard and a pinch of salt and pepper.
12
Add arugula to the bowl with the dressing on the bottom.
13
Toss to evenly coat the arugula.
14
Plate chicken in the middle of clean plates.
15
Top the warm chicken with a nice big portion of the dressed arugula.
16
Take a block of Pecorino and using a vegetable peeler, shave pieces right on top of the arugula.
17
Serve immediately.
18
Recipe slightly adapted from Katie Lee Endless Summer Cookbook.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, 2 teaspoons Olive Oil, 1 teaspoon Salt, 1/2 teaspoons Pepper, and more.

Yes, Grilled Chicken Paillard with Arugula and Shaved Pecorino falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Paillard with Arugula and Shaved Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions