Chicken Paillard with Avocado Relish and Tahini

If you are looking for a fresh and healthy dish, look no further. This recipe is packed with all the goodness one needs. Try this dish paired with a 2011 Pierre Boniface Rousette de Savoie

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Cooking Tip

Keeping the pit in avocado helps prevent browning, as less surface area is exposed. Squeeze over some citrus juice, wrap tightly in plastic, and enjoy up to 3 days later! Rinse chicken and pat dry with paper towel. A slight odor is a natural reaction to vacuum packing. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit for helpful how to videos!

USDA recommends cooking chicken to 165° F.


  • 2⁄3 cup red quinoa
  • 2 boneless skinless chicken breasts 1 clove garlic
  • 1⁄2 cup cherry tomatoes
  • 2 scallions
  • 1⁄6 bunch parsley
  • 1 lemon, divided
  • 1 avocado
  • 1 tablespoon tahini paste
  • 1⁄4 cup nonfat Greek yogurt


1. Cook Quinoa

Place quinoa, 1 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.

2. Prepare Ingredients

Meanwhile, rinse chicken and pat dry with paper towel. Mince garlic. Rinse cherry tomatoes and halve. Rinse scallions, trim and discard roots, and thinly slice white and light green parts, discarding dark green parts. Rinse parsley and roughly chop leaves, discarding stems. Halve lemon.

3. Make Avocado Relish

Halve avocado. Squeeze a few drops lemon juice over half with pit, wrap tightly in plastic, and reserve for another use. Scoop out flesh and discard skin of remaining avocado half, and cut into 1⁄2- inch cubes. In a medium bowl, combine avocado, cherry tomatoes, scallions, and parsley. Add juice of same 1⁄2 lemon and toss to coat. Taste and add salt and pepper as needed. Set aside.

4. Make Dressing

In a small bowl, whisk together tahini paste with 2 tablespoons warm water until combined. Whisk in Greek yogurt, garlic, juice of remaining 1⁄2 lemon, and 2 tablespoons olive oil. Taste and add salt and pepper as needed. Set aside.

5. Cook Chicken

Place chicken between 2 pieces plastic wrap and using a meat mallet or heavy pan, pound to 1⁄4-inch thickness. Season on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and cook until golden on outside and cooked through, 2-3 minutes per side.

6. Plate Chicken

Divide quinoa evenly between 2 plates. Lay chicken on top, then add avocado relish. Drizzle over tahini dressing and serve warm.


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