Chicken paillards with orange and avocado salsa by Daphne Oz
4
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked boneless skinless chicken breast
24 oz, four 6-oz pieces
Kosher salt
1½ tsp(s)
Orange
3 small, Blood, Cara Cara, Sumo, or any combination of seedless oranges, chopped (about 2 1/2 cups)
Scallions
4 medium, thinly sliced
Ginger root
1 piece(s), 1-inch, peeled and minced (optional)
Jalapeño pepper
¼ small, or Fresno chile, minced (optional)
Fresh parsley
¼ cup(s), or cilantro, finely chopped (including stems)
Extra virgin olive oil
2 tbsp(s)
Lime
2 wedge(s), juiced
Avocado
1 medium, pitted, peeled and diced
Instructions
1
Place a chicken breast between 2 sheets of plastic wrap and use a meat pounder or heavy skillet to flatten it into a 1/2-inch-thick paillard. Place the pounded chicken on a large plate or platter and repeat with the remaining chicken breasts. Coat chicken with a few sprays from an oil mister, turning to coat the breasts on both sides, then sprinkle the chicken on all sides with 1 tsp of the salt.
2
In a medium bowl, combine the oranges, scallions, ginger, chile (if using), parsley, lime juice, and 2 tbsp olive oil and 1/2 tsp salt. Gently stir in the avocado.
3
Off heat, coat a large skillet with a few sprays from an oil mister. Heat skillet over medium-high heat. Cook the chicken, about 2 to 3 minutes. Turn the chicken over and cook on the other side until the chicken is cooked through, about 2 minutes longer. Transfer chicken to a platter. (You can also cook the chicken on an outdoor or indoor grill).
4
Serve the salsa over the chicken.
5
Serving size: about 4 1/2 oz chicken and 1 cup salsa
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.