Tuscan Lemon and Rosemary Grilled Chicken with Arugula Salad

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons rosemary, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 5 cups arugula, washed and dried
• 1 cup Parmesan cheese, shaved
• 1 tablespoon balsamic vinegar

Method

1. 01
   In a large bowl, combine olive oil, lemon juice, rosemary, minced garlic, salt, and black pepper.
2. 02
   Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
3. 03
   Preheat a grill or grill pan over medium-high heat.
4. 04
   Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and golden brown, with an internal temperature of 165°F (75°C).
5. 05
   While the chicken is grilling, prepare the arugula salad by placing the arugula in a large salad bowl.
6. 06
   Dress the arugula with balsamic vinegar and toss gently to coat. Top with shaved Parmesan cheese.
7. 07
   Once the chicken is cooked, let it rest for 5 minutes before slicing.
8. 08
   Serve the sliced chicken over the arugula salad and garnish with additional lemon wedges if desired.