Grilled Chicken with Arugula: A Juicy Twist with Kalamatas and Tomatoes
Enjoy this Grilled Chicken with Arugula, Kalamatas and Tomatoes for a refreshing and flavorful meal.
Equipment
- grill pan
- mixing bowl
- shallow dish
Ingredients
- 4 pieces boneless, skinless thin sliced chicken breasts about 1 pound
- ½ cup extra-virgin olive oil
- 1 piece lemon zest and juice
- salt to taste
- freshly ground pepper to taste
- 2 cups baby arugula
- 1 pint cherry tomatoes halved
- ¼ small red onion thinly sliced
- ½ cup Pearls Specialties Sliced Kalamata Olives drained
- Balsamic Glaze
- Flake Salt
Instructions
- Place the chicken breasts in a shallow dish in a single layer and add ⅓ cup olive oil, lemon zest and juice, and salt and pepper. Toss to coat and refrigerate for 20 minutes.
- Place a large grill pan over medium-high heat or preheat your BBQ to high heat.
- Meanwhile, place the arugula on a large serving platter. In a mixing bowl, combine the tomato halves, red onion, and olives. Add the remaining olive oil and season with salt and pepper. Set aside.
- Remove the chicken from the marinade. Grill the chicken for 2 to 3 minutes on each side until charred and cooked through. Transfer the chicken to the platter with the arugula to wilt it just lightly. Top with the olive salad. Finish with a drizzle of balsamic glaze and a sprinkling of flake salt.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 5gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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