Ingredients
4 ounces uncooked angel hair pasta
3 tablespoons canola oil, divided
3 tablespoons chopped fresh chives
1 tablespoon butter
¾ teaspoon kosher salt, divided
4 (4-ounce) skinless, boneless chicken thighs
¼ teaspoon black pepper
⅓ cup all-purpose flour
1 ½ teaspoons paprika
2 large eggs, lightly beaten
1 cup whole-wheat panko (Japanese breadcrumbs)
1 ½ teaspoons fresh lemon juice
1 cup baby arugula
¾ cup flat-leaf parsley leaves
⅓ cup torn fresh mint leaves
⅓ cup halved cherry tomatoes
1 large radish, thinly sliced
4 lemon wedges
Directions
Cook pasta according to package directions; drain. Combine pasta, 1 1/2 teaspoons oil, chives, butter and 3/8 teaspoon salt.
While pasta cooks, place each chicken thigh between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 3/8 teaspoon salt and pepper. Combine flour and paprika in a shallow dish. Place eggs in a shallow dish. Place panko in a shallow dish. Dredge chicken in flour, shaking off excess. Dip in egg; dredge in panko, shaking off excess.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add chicken; cook 3 minutes. Add 1 tablespoon oil to pan. Turn chicken over; cook 3 minutes or until done.
While chicken cooks, combine remaining 1 1/2 teaspoons oil and lemon juice in a medium bowl. Add arugula, parsley, mint, tomatoes, and radish; toss. Serve chicken with salad, pasta and lemon wedges.
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