Me and the hubs went to Florida to celebrate our anniversary a few weeks ago. While we were there, I ordered this dish for lunch and then at a different restaurant a few nights later he ordered it for dinner. Neither one of us had ever seen this dish before, but we both loved it. I don’t know if its becoming a new popular dish or if we have been living under a rock, either way, who cares I know all about it now and it is SUPER healthy, easy and delicious! Plus, it takes 20 minutes to prepare.
This is my version and the hubby said its better than both the ones from our trip. Awe, isn’t he sweet. Did you just gag? So not nice!
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 cups trimmed arugula-spinach mixed salad
- 4 skinless, boneless chicken breast halves
- Organic Cooking spray
- 1 cup grape or cherry tomatoes, halved
Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
When ready to serve add arugula and toss well, making sure to coat leaves evenly.
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.
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.
On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.