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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take the chicken breasts, remove any fat. Place 1 chicken breast between pieces of plastic wrap and flatten with a meat mallet, until about 1/4-1/2 inch thick. Repeat for the remaining chicken. | 2. Place chicken into a large baking dish. Add the shallots, 1/4 of the olive oil, and the juice of 2 lemons (not the seeds). Season with Pepper to taste. | 3. Cover and marinate for 30 minutes, no longer, turning pieces of chicken after 15 minutes. | 4. While chicken is marinating, preheat the grill to high and make the salad. Place the greens in a large bowl. Slice the red onion thinly, and add to greens. Slice the tomatoes into 1/2 inch slices, then in half again and add to greens. Cover for now. | 5. Once chicken has marinated for 15 minutes, halve the potatoes and place in a pot. Add enough chicken broth (at least 1 cup, and water if needed) just to cover the potatoes. Squeeze the juice of 1 lemon into the pot, season with salt and pepper to taste. | 6. Bring the potatoes to a boil, then reduce heat to medium. Cook the potatoes about 20 minutes, or until fork tender. | 7. Grill the chicken on high about 5 minutes per side, or until just cooked through. | 8. While chicken is grilling, make the vinaigrette. Put the Dijon mustard, vinegar, the juice of half a lemon, salt, pepper and garlic powder into a bowl. Whisk in the olive oil until emulsified. Set aside. | 9. Drain potatoes when done, place back into pot. Drizzle a few tablespoons of olive oil onto the potatoes, salt, pepper, a tsp of lemon zest, juice of 1/2 a lemon, and the chopped basil. Mix to combine. | 10. To serve, place salad onto a large platter in 1 corner. Place potatoes into another corner. Add the chicken pieces in the remaining space. Add the dressing on top of the salad, while spooning a small amount onto the chicken breasts as well. Serve with a few lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	boneless	skinless boneless	-	-	-	-
lemon	4			5.1233	1.6465	0.1943	0.053
lemon zest	1	teaspoon		6052.0137	0.0	1346.4031	34.0001
extra virgin olive oil	1/4			6052.0137	0.0	1346.4031	34.0001
shallot	1		minced	-	-	-	-
baby red potato	15			6052.0137	0.0	1346.4031	34.0001
chicken broth	1 -2	cup		0.0	0.0	0.0	0.0
basil leaf	1/4	cup	chopped	6052.0137	0.0	1346.4031	34.0001
spring green	3	cups		6052.0137	0.0	1346.4031	34.0001
rom tomato	3			6052.0137	0.0	1346.4031	34.0001
red onion	1			-	-	-	-
dijon mustard	1	tablespoon		6052.0137	0.0	1346.4031	34.0001
red wine vinegar	1/8	cup		5.6762	0.0807	0.012	0.0
extra virgin olive oil	1/4 - 1/2	cup		6052.0137	0.0	1346.4031	34.0001
salt pepper				6052.0137	0.0	1346.4031	34.0001
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
lemon wedge	2 -4			6052.0137	0.0	1346.4031	34.0001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.