Rating: 4.5 stars 4.6
38 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
4 mins
additional:
15 mins
total:
34 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Marinade:
Salad:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Pairs well with a dry white wine.

For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired.

Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

280 calories; protein 36.6g; carbohydrates 5.6g; fat 10.1g; cholesterol 96.9mg; sodium 387.5mg. Full Nutrition
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