To prepare the chicken in this recipe, we pound the chicken breast until it is very thin, season it with salt and pepper and pan fry it. What makes this dish so tasty is the salad that it’s paired with! Cherry tomatoes, hearts of palm and avocado are tossed in lime juice and olive oil to create a sweet, savory and very juicy salad to spoon over the chicken breast.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons chipotle hot sauce
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons plus 5 teaspoons extra-virgin olive oil
- Kosher salt
- 1 1/2 cups cherry tomatoes, halved
- 1 large avocado, diced
- 1 14.8-ounce jar hearts of palm, drained and sliced into 1/4- to 1/2-inch-thick rounds
- 1/3 cup finely chopped fresh chives
- 2 10- to 12-ounce skinless, boneless chicken breasts
- Freshly ground pepper
Instructions
- Whisk the orange juice, lime juice, hot sauce, ginger, 5 teaspoons olive oil and a pinch of salt in a large bowl. Add the cherry tomatoes, avocado, hearts of palm and chives; toss to combine. Season with salt and set aside.
- Cut the chicken breasts in half horizontally to make 4 thinner pieces. Pat dry with paper towels. Place the chicken between 2 pieces of plastic wrap and pound with a mallet or skillet until 1/4 inch thick. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Add 2 chicken pieces and cook until golden brown and crisp around the edges, about 2 minutes per side; remove to a plate. Add the remaining 1 tablespoon olive oil and repeat with the 2 remaining chicken pieces.
- Divide the chicken and salad among plates. Drizzle any remaining dressing on the chicken.
Nutrition Facts
| Calories | 400 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 86 milligrams |
| Sodium | 547 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 6 grams |
| Sugar | 5 grams |
| Protein | 35 grams |
| Calories | 400 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 86 milligrams |
| Sodium | 547 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 6 grams |
| Sugar | 5 grams |
| Protein | 35 grams |
Reviews
This meal was very good, healthy, and easy on a busy day. I served it with rye crackers with cream cheese and sliced pears. I sautéed the chicken in two batches and kept them warm in a 200-degree oven while I finished off the salad. Off the heat, I tossed the veggies with all of the sauce, dumped it into the skillet and scraped up the browned bits and stirred them in. Then I used a slotted spoon to transfer the veggies to a bowl and added the chicken back to the skillet and coated them with the sauce remnants.