GOOD TO KNOW Thinly pounded chicken breasts, known as paillards in French cuisine, cook through in just a couple of minutes—perfect for a quick, low-calorie midweek dinner.

　　

Ingredients

serves 4

　　1/4 cup olive oil, plus more for grill

　　1/4 cup fresh lemon juice (from about 2 lemons)

　　Coarse salt and ground pepper

　　2 boneless, skinless chicken breast halves (6 to 8 ounces each)

　　1/4 teaspoon ground cumin

　　2 bunches watercress (about 12 ounces total), thick stems trimmed

　　1 bunch radishes, trimmed and thinly sliced

　　1 avocado, halved lengthwise, pitted, peeled, and diced

　　

Step 1

Heat grill to medium-high. In a large bowl, whisk together oil and lemon juice; season dressing with salt and pepper.

　　

Step 2

Place chicken on a work surface. Split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small heavy pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

　　

Step 3

Clean and lightly oil hot grates. Grill chicken until cooked through, 1 to 2 minutes per side. Add watercress, radishes, and avocado to bowl with dressing, and toss to combine. Serve chicken topped with watercress salad.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 325

　　

Step 6

Fat: 21.6g (3.2g Saturated Fat)

　　

Step 7

Protein: 27.9g

　　

Step 8

Carbohydrates: 5.7g

　　

Step 9

Fiber: 3.3g

　　Everyday Food: Light