Tuscan Lemon and Herb Grilled Chicken with Arugula and Parmesan Salad

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup olive oil
• 1 cup lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 5 cups arugula, washed and dried
• 1 cup Parmesan cheese, shaved
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a large bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
2. 02
   Place the chicken breasts in the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours for maximum flavor.
3. 03
   Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
4. 04
   Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
5. 05
   While the chicken is grilling, prepare the salad by combining arugula and Parmesan cheese in a large bowl.
6. 06
   In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the arugula and Parmesan, and toss gently to coat.
7. 07
   Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.
8. 08
   Serve the sliced chicken over the arugula salad and enjoy the fresh, vibrant flavors.