Description
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Ingredients
- 4 (6 ounce) skinless, boneless chicken breast halves
- ⅓ cup dry white wine (Optional)
- 1 lemon, juiced
- 1 small shallot, chopped
- 2 teaspoons extra-virgin olive oil
- 1 clove garlic, crushed
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons lemon zest
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon salt, divided
- 4 cups trimmed arugula
- 8 ounces cherry tomatoes, halved
Instructions
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine
- juice of 1 lemon
- shallot
- 2 teaspoons olive oil
- and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon
- vinegar
- 1 tablespoon olive oil
- and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate
- or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through
- 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Prep Time: 15 mins
Cook Time: 4 mins
Total Time: 34 mins
Servings: 4