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Chicken Paillards with Avocado and Pomegranate Salsa


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  • For the chicken:
  • Four 4-6 oz boneless, skinless chicken breast halves
  • 1/4 cup fresh lemon juice
  • 3 tbs olive oil
  • 1 tbs pomegranate molasses
  • salt and pepper
  • For the salsa:
  • 1 large lemon
  • 1/2 medium pomegranate
  • 3 small scallions, thinly sliced
  • 2 medium firm-ripe avocados, pitted, peeled and cut into 1/4 inch dice
  • 2 tbsp olive oil
  • 2 tsp parsley
  • 1 tsp finely diced seeded jalapeno
  • 1 tsp pomegranate molasses



Step 1

Prepare the chicken
Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 tbsp olive oil, the pomegranate molasses, 3/4 tsp salt, and 1/4 tsp pepper. Add the chicken, turn to coat well, and refrigerate for at least 20 minutes and up to 1 hour.

Make the salsa
Finely grate the zest from the lemon and then squeeze 1 tbsp juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses, and 1/2 tsp salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the chicken
Heat 1/2 tbsp oil in a 12 inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining chicken. Serve with salsa spooned over chicken.


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