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Pan-Seared Chicken Breast with [Leftover] Grilled Vegetables
and green onion aioli

Active: 40 Total: 40

With delicious grilled vegetables leftover from Tuesday's meal, tonight's flavorful seared chicken is a breeze to make. Rich green onion aioli brings the entire dish together.

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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pan-Seared Chicken Breast with [Leftover] Grilled Vegetables:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Charred Green Onion Vinaigrette (leftover from Tuesday) - 1 1/2 Tbsp
  • Chicken breasts, boneless and skinless - 1 1/2 lbs
  • Paprika - 1 1/2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 2 Tbsp
  • Grilled Vegetables (leftover from Tuesday) - ~3 cups

Nutrition Facts

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Prep

  1. Make aioli - Whisk together mayonnaise and leftover charred green onion vinaigrette. (Can be done up to 5 days ahead)

  2. Chicken - Halve chicken breasts lengthwise to thin and tenderize with a fork. Season on both sides with paprika, salt, and pepper. (Can be done 1 day ahead)

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Make

  1. Heat a skillet over medium-high heat with oil. Add chicken and sear on both sides until golden brown and cooked through (165F / 74C degrees), 6 to 10 minutes total. If all of the chicken won't fit in the pan at once, do this in batches. Add some more oil to the pan if it starts to look dry.

  2. Transfer chicken to a cutting board to rest for a few minutes. 

  3. Reheat leftover vegetables in the microwave.

  4. Serve chicken over leftover vegetables with green onion aioli spooned over top. Enjoy!

Nutrition Facts

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