Every week our friends at the Natural Gourmet Institute in New York City develop a new healthy recipe exclusively for our readers. This protein-packed chicken recipe was created for Nancy Wagner, who requested a Paleo main dish. The Spanish spice rub livens up boneless, skinless chicken breasts, a common Paleo diet staple and an excellent source of high-quality protein. A large serving isn’t needed to meet your body’s daily protein needs—the four-ounce serving in this meal provides approximately 28 grams of the muscle-building compound. Try out this recipe for Paleo chicken breasts and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #SonimaEats. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

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Ingredients

Spice Rub
  • 1/4 teaspoon Spanish paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Chicken and Salad
  • 2 large skinless, boneless chicken breasts
  • 2 teaspoons canola oil
  • 1 medium red onion, thinly sliced
  • 6 vine-ripe tomatoes, cut into large chunks
  • 5 ounces baby arugula
  • 1 ounce basil, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Preheat oven to 400ºF.

  2. In a small bowl, combine all spice rub ingredients. Rub chicken liberally with spice rub.

  3. In a medium oven-safe skillet, heat canola oil over medium-high heat. Place chicken into skillet and cook until browned, about 4 minutes. Flip and cook the other side, about 4 more minutes.

  4. Transfer skillet to oven to finish cooking the chicken, about 10 minutes.

  5. Place onions in a bowl and add enough cold water to cover; set aside.

  6. In a small bowl, whisk together olive oil, vinegar, sea salt, and pepper.

  7. In a large bowl, combine tomatoes, arugula, and basil. Drain onions and add to other vegetables. Toss salad with vinaigrette.

  8. Thinly slice chicken on a diagonal and serve atop salad.

Nutritional Information

Calories
270
Total Fat
15g
Saturated Fat
2g
Cholesterol
75mg
Sodium
440mg
Carbohydrates
8g
Dietary Fiber
2g
Sugars
4g
Protein
26g
YIELD:

4 servings