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 thin-sliced chicken breast (or slice yourself)
1 egg
Breadcrumbs of choice
Grated parmesan
For the sweet potato:
1 sweet potato
Olive oil
Salt & Pepper
For the salad:
Arugula
Canned artichokes
Tomato
Red onion
Lemon
Dijon mustard
Olive oil
Salt & Pepper
WHAT TO DO:
Dip the chicken in egg, then coat it in a mixture of breadcrumbs and parmesan.
Place the chicken on a sheet pan and drizzle with olive oil.
Bake at 400°F for 15–20 minutes, until golden and cooked through.
Slice the sweet potatoes in half and rub them with olive oil, salt, and pepper.
Place them face down on a sheet pan.
Roast at 400°F for 25–35 minutes, until soft and caramelized.
Toss arugula with chopped artichokes, sliced tomato, and red onion in a bowl.
In a separate container, shake together lemon juice, dijon mustard, olive oil, salt, and pepper.
Pour the dressing over the salad and toss to combine
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