Make This: Chicken Paillard

In our house, what to eat for dinner is informed by two major considerations:

First: taste, duh.

And second: health.

A bodybuilder's diet suits me, in theory. I prefer to eat lean protein and lots of veg - owing to the psychological scars of “fat kid syndrome.” As a kid, my brothers made fun of me for being chubby - “yea, well, you’re FAT!” - and I’ve been carrying that chip around for the last few decades into various gyms, toting it along with me on long runs. I shed most of those hang-ups in my thirties, but I’m not above a bit of mental flagellation now and again.

On the upside, a commitment to eating for health has hung around. “Healthy food” is often maligned as being less delicious, at least in this country. Visions of brown rice and tofu abound, spouted lentils and sauerkraut. As a food lover and cook, I’ve learned that many meals, vibrant and full of flavor, can also be healthy.

Enter Chicken Paillard.