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Ready in 25 minutes

Seared Chicken Paillard with Caper-Mustard Vinaigrette

over Spiced Orzo & Baby Greens Salad

Cooking time

25 minutes




810 /serving

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!

We will send you:

  • 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)

Contains: Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
6 g
790 mg
Total Carb
61 g
5 g
51 g
5 g
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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.
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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.
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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.
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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.
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Make the salad
In a second large bowl, combine the baby greens, radishes and ½ the vinaigrette.
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Plate your dish
Divide the orzo between your plates. Top with the chicken and salad. Drizzle the chicken with the remaining vinaigrette. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.