Past Recipes
Chicken Paillard

Chicken Paillard with Tomato-Corn Quinoa and Basil Oil

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Let’s be honest: Summer produce just can’t be beat. In this deliciously colorful meal, we’re pairing seared chicken with some of the season’s bounty. Fluffy quinoa is studded with cherry tomatoes, sautéed corn, and crunchy slivered almonds and drizzled with fragrant basil-infused olive oil. This meal feels like sitting outside with your feet in the sand.
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 860
  • Protein 52g
  • Total Carb 62g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 2 cloves
    • garlic
  • ear corn
    • 1
    • ear corn
  • basil
    • 1/4 ounce
    • basil
  • white wine
    • 1/4 cup
    • white wine
  • baby spinach
    • 2 ounces
    • baby spinach
  • yellow onion
    • 1
    • yellow onion
  • lemon
    • 1
    • lemon
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • avocado
    • 1
    • avocado
  • quinoa
    • 2/3 cup
    • quinoa
  • slivered almonds
    • 2 tablespoons
    • slivered almonds

What You’ll Need

  • kosher salt
  • olive oil
  • black pepper
  • 6" small pot with lid
  • plastic wrap
  • meat mallet (optional)
  • 12" large high-sided pan
  • aluminum foil
  • 10" medium pan

Cooking Steps

  1. Cook Quinoa and Pound Chicken

    Cook Quinoa and Pound Chicken

    In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered. Meanwhile, pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness.

  2. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Finely chop basil leaves, discarding stems, and place in a small bowl. Halve lemon. Add 1 squeeze lemon juice, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to bowl with basil. Stir to combine, then set basil oil aside until ready to serve. Halve tomatoes. Shuck corn, discarding husk and silk, and slice kernels off cob into a bowl. Mince garlic. Peel onion, halve, and thinly slice.

  3. Cook Chicken Paillard

    Cook Chicken Paillard

    Season chicken all over with ½ teaspoon salt and pepper as desired. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 4-5 minutes per side. Transfer chicken to serving plates, reserving pan for cooking corn, and cover loosely with foil to keep warm.

  4. Cook Tomatoes

    Cook Tomatoes

    While chicken cooks, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft and translucent, about 5 minutes. Then, add tomatoes and garlic and cook, pressing tomatoes to release their juices, until very soft, about 5 minutes more. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat and set aside.

  5. Sauté Corn

    Sauté Corn

    Return pan from chicken to medium-high heat, adding more olive oil to cover bottom of pan as needed. When oil is shimmering, add almonds and corn. Sauté, stirring, until corn begins to brown and almonds are golden and fragrant, about 3 minutes. Add wine and cook until mostly evaporated, 1-2 minutes more. Season with ⅛ teaspoon salt and pepper as desired. Reduce heat under pan to medium.

  6. Finish Quinoa and Plate

    Finish Quinoa and Plate

    Stir cooked quinoa, tomatoes, and juice of remaining lemon into pan with corn. Stir in spinach to wilt slightly, then remove pan from heat. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice and stir into quinoa. Serve tomato-corn quinoa with chicken paillard, and drizzle basil oil over everything. Enjoy!

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