
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





