All Recipes Salad

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves ⅓ cup dry white wine 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

Nutrition Info

280.4 calories carbohydrate: 5.6 g cholesterol: 96.9 mg fat: 10.1 g fiber: 1.2 g protein: 36.6 g saturatedFat: 2 g servingSize: - sodium: 387.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

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.

4 chicken breasts

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.