Mexican · lunch

Chicken Paillards With Clementine Salsa

Name: Chicken Paillards With Clementine Salsa
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/2 cup diced celery; 4 3-ounces chicken breast halves; 1/2 cup fresh clementine juice (about 6 clementines); 4 clementines, peeled and diced (about 1 cup); 1/4 cup coarsely chopped fresh basil; 1/4 cup coarsely chopped fresh cilantro; 2 green chillies, seeded and minced; 2 tablespoons fresh lime juice; 1 teaspoon extra-virgin olive oil; 1/2 cup diced red onion; 1 cup diced tomatoes, drained

“Chicken Paillards With Clementine Salsa takes about 45 minutes from beginning to end. For $1.68 per serving, you get a main course that serves 4. One serving contains 172 calories, 19g of protein, and 3g of fat. If you have olive oil, clementines, onion, and a few other ingredients on hand, you can make it. It is an affordable recipe for fans of Mexican food. It is brought to you by Foodista. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a pretty good spoonacular score of 49%. If you like this recipe, you might also like recipes such as Chicken Paillards With Clementine Salsa, Chicken Paillards with Clementine Salsa, and Marinated Chicken Skewers with Clementine Salsa.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Celery½ cup
Chicken breast halves12 oz
Clementine juiceabout 6 clementines½ cup
Clementinesabout 1 cup, peeled and diced1 cup
Basil¼ cup
Cilantro¼ cup
Chilliesseeded and minced2
Lime juice2 tbsp
Olive oil1 tsp
Onion½ cup
Tomatoesdrained1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
One at a time, place chicken breast halves in a sealed plastic bag and pound to about 1/4-inch thickness. Rub with salt and pepper.For the salsa, combine clementines with next 7 ingredients. Set aside.In a large skillet, heat oil over medium-high heat.
2
Add chicken and saute about three minutes a side.
3
Remove chicken and set aside, covered to keep warm.In the same skillet, add juice and scrape crispies from the bottom of the skillet. Cook down by half. Plate chicken, top with sauce and then salsa.