Chicken Paillard with Sweet Potatoes & Salad
A classic favorite with a simple, satisfying twist. This chicken paillard keeps things light, crispy, and full of flavor—perfectly paired with the sweet potatoes and fresh salad for a well-rounded meal.
WHAT TO GRAB:
For the chicken paillard:
1 lb thin-sliced chicken breast (or slice yourself)
1 egg
Breadcrumbs of choice
Grated parmesan
Salt/pepper/garlic powder if the breadcrumbs aren’t seasoned
For the sweet potato:
1 sweet potato
Olive oil
Salt/pepper/garlic powder
For the salad:
Arugula
Canned artichokes
Tomato
Red onion
Lemon
Dijon mustard
Olive oil
Salt & pepper
WHAT TO DO:
Preheat the oven to 400°F.
Slice the sweet potato in half lengthwise and rub with olive oil, salt, and pepper. Place cut-side down on a parchment-lined sheet pan and roast for 35–40 minutes, until soft and caramelized.
Dip the chicken in egg, then coat in a mixture of breadcrumbs and parmesan. Season lightly with salt, pepper, and garlic powder if needed. Place on a sheet pan or baking dish, drizzle with olive oil, and bake for 15–20 minutes, until golden and cooked through.
In a large bowl, combine arugula, chopped artichokes, sliced tomato, and red onion.
In a small bowl or jar, whisk or shake together lemon juice, dijon mustard, olive oil, salt, and pepper. Pour over the salad and toss to combine.
ENJOY!
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