My F&W
quick save (...)

Grilled Chicken Paillards with Cilantro-Mint Dressing

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  1. 1 cup lightly packed cilantro leaves
  2. 1/4 cup lightly packed mint leaves
  3. 1 garlic clove, smashed
  4. 1 jalapeño, sliced (with seeds)
  5. 1 tablespoon sugar
  6. 1/4 cup water
  7. 3 tablespoons fresh lime juice
  8. 2 tablespoons grapeseed or canola oil
  9. Kosher salt and freshly ground pepper
  10. Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use
  1. Light a grill or preheat a cast-iron grill pan. In a blender or food processor, combine the cilantro, mint, garlic, jalapeño and sugar and pulse until chopped. Add the water, lime juice and 1 1/2 tablespoons of the grapeseed oil and process until fairly smooth; season with salt and pepper.
  2. Lightly pound the breasts to an even 1/2-inch thickness. Brush the chicken with the remaining 1/2 tablespoon of grapeseed oil and season with salt and pepper. Grill over a moderately hot fire, turning once, until lightly charred and cooked through, about 6 minutes. Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.
Notes One Serving 239 calories, 8.9 gm total fat, 1.0 gm saturated fat, 6 gm carb. Serve With Couscous or rice.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.