Ingredients
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2 teaspoons
grated lemon peel
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3 tablespoons
lemon juice
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2 teaspoons
olive oil
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1
garlic clove, crushed
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1/2 teaspoon
salt, divided
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1/2 teaspoon
pepper
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4 cups
arugula mixed green salad
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4
boneless, skinless chicken breast halves
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Organic cooking spray
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1 cup
cherry tomatoes, halved
Directions
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Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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When ready to serve add arugula and toss well, making sure to coat leaves evenly.
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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
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Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
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On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.
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