Boneless Chicken with Lemon and Herbs

Looking for a new healthy chicken breast recipe? Try this version of paillard of chicken with lemon and herbs.

The chicken breast is a particularly healthy part of this already nutritious bird, as it is low in fat and a good source of protein. While the lemon adds a fresh taste to a simple chicken dish. Lemons are high in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight
control, and digestive health.

The marinating may take about 2 hours and the preparation and cooking time may take about 20 minutes. Approximately, preparing this dish may take about 2 hours and a half. But this recipe is definitely worth trying not only because of the deliciousness it has but also because of the various health benefits it can offer. This recipe can serve up to 6 persons.

Ingredients:

• 6 skinless chicken breasts
• 2 tbsp olive oil
• 1⁄2 tbsp balsamic vinegar
• 140g bag rocket
• 25g parmesan
• Lemon wedges
• For the marinade
• 2 garlic cloves
• 3 rosemary sprigs, leaves finely chopped
• 6 sage leaves, finely shredded
• zest 1 lemon and juice of ½
• 3 tbsp olive oil

Nutrition per Serving:

• Kcal: 240
• Fat: 12 g
• Saturates: 3 g
• Carbs: 1 g
• Sugars: 1 g
• Fiber: 0 g
• Protein: 32 g
• Salt: 0.3 g

Cooking Procedure:

1. Place each chicken breast between two sheets of cling film or parchment for baking. Using a
   meat mallet or a rolling pin to bash each piece of chicken – flatten to an even layer about 0.5 cm
   thick. Transfer to a tray.
2. To create the marinade, use a pestle and mortar to grind the garlic with a small pinch of salt. To
   create the marinade, use a pestle and mortar to grind the garlic with a small pinch of salt. Pour
   the marinade over the chicken, making sure it is well coated. Cover and chill for 2 hours
   minimum.
3. Heat the barbecue. Spread the coals out to an even layer after the flames have died down. Cook
   each side of the chicken for 1-2 mins. Transfer to a board, and leave for a few minutes to rest.
4. In the meantime, pour the balsamic vinegar and oil into a large bowl. Add the rocket, and
   season some. Toss in, then shave over the Parmesan.
5. Serve the salad with chicken, squeeze over with lemon wedges.
6. Dig in and enjoy!