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.
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
Preheat oven to 400ºF.
In a small bowl, combine all spice rub ingredients. Rub chicken liberally with spice rub.
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.
Transfer skillet to oven to finish cooking the chicken, about 10 minutes.
Place onions in a bowl and add enough cold water to cover; set aside.
In a small bowl, whisk together olive oil, vinegar, sea salt, and pepper.
In a large bowl, combine tomatoes, arugula, and basil. Drain onions and add to other vegetables. Toss salad with vinaigrette.
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
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