Happy Shopping Saturday, y’all!
Things here at home are great. We’ve just had a delicious breakfast of sweet potato hashed browns, center-cut, thick-cut bacon, and eggs, and are about to start our day. We’ve got to hit Costco for some staples, and then we’re going to go to the YMCA to work out.
I found the cutest presents to buy my niece on Amazon.com, and I’m getting really excited for the holidays. This weekend we’re setting up the Decemberween bush of lights, and I’m going to start working on our paleo gingerbread recipe.
Today, I’m bringing you a recipe that we’ll probably be making for dinner in a couple of nights. Thanks for another great paleo-friendly recipe, Food Network!
Bobby Flay‘s Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
- 1/4 cup freshly squeezed lemon juice
- 1 small shallot, chopped
- 1/4 cup pure olive oil
- 1/4 teaspoon coarsely ground fresh black pepper
- 4 boneless, skinless, chicken breasts, pounded thinly
- 1/2 pound arugula
- 2 ripe beefsteak tomatoes, diced
- 1 small red onion, peeled, halved and thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil, plus additional for garnish
- Lemon halves, for garnish
Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams