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Seared chicken paillardwith caper mustard vinaigrette - Extra large standard

Seared Chicken Paillard with Caper-Mustard Vinaigrette

over Spiced Orzo & Baby Greens Salad

810 cals

25 mins

Description

Work on your French accent with this wink to a classic technique. Paillard refers to thin cuts of meat—usually pounded to tenderness, but you’ll slice chicken breasts for the same effect. With a quickie marinade of apple cider vinegar and whole-grain mustard, they go from pan to pasta in ultra-mouth-watering form. The pièce de résistance is a vinaigrette made with chopped capers to drizzle over a side salad and the main attraction. C’est extra!

Contains:

Mustard, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 100g Radishes (or French radishes)

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 30ml Apple cider vinegar

  • 15ml Whole-grain mustard

  • 10g Capers

  • 140g Orzo

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

41g

Saturated Fat

6g

Sodium

790mg

Total carbs

61g

Sugar

5g

Protein

51g

Fibres

5g

Recipe Instructions

Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #1 Mise en place
Step 1: Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the radishes. Roughly chop the capers. Pat the chicken dry with paper towel and halve horizontally. In a large bowl, combine the chicken, ½ the mustard, ⅓ of the vinegar, a drizzle of olive oil, ⅓ of the spices and S&P.
Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #2 Boil the orzo
Step 2: Boil the orzo
Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking; season with ½ the remaining spices and S&P. Keep warm.
Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #3 Cook the chicken
Step 3: Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Cook the chicken* (shaking off any excess marinade), partially covered, 3 to 4 min. per side, until cooked through.
Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #4 Make the vinaigrette
Step 4: Make the vinaigrette
Meanwhile, in a medium bowl, combine the capers, remaining mustard, vinegar and spices, 4 tbsp olive oil (double for 4 portions) and S&P.
Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #5 Make the salad
Step 5: Make the salad
In a second large bowl, combine the baby greens, radishes and ½ the vinaigrette.
Seared Chicken Paillard with Caper-Mustard Vinaigrette - Step #6 Plate your dish
Step 6: Plate your dish
Divide the orzo between your plates. Top with the chicken and salad. Drizzle the chicken with the remaining vinaigrette. Bon appétit!