Lemon Pepper Chicken Paillards with Mediterranean Salad

Ingredients

• 4 6 oz boneless, skinless chicken breasts, pounded thin into paillards
• 2 tsp lemon zest
• 1 tsp black pepper
• 2 tbsp olive oil
• 4 cups romaine lettuce, chopped
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp oregano, dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Pound the chicken breasts between two sheets of plastic wrap or parchment paper to 1/4-inch thickness. Sprinkle both sides with lemon zest and black pepper.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken paillards in batches for 3-4 minutes per side until cooked through. Transfer to a plate and cover to keep warm.