Tuscan Lemon Herb Chicken with Arugula Salad

Ingredients

• 1 cup olive oil
• 1 cup fresh 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

• 4 pieces chicken breasts, boneless, skinless

• 4 cups arugula, washed and dried
• 1 cup parmesan cheese, shaved
• 1 cup toasted pine nuts
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and pepper for the marinade.
2. 02
   Place the chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, or up to 4 hours for best results.
3. 03
   Preheat the grill or a grill pan over medium-high heat.
4. 04
   Remove the chicken from the marinade, allowing excess marinade to drip off. Grill the chicken for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
5. 05
   While the chicken is grilling, prepare the arugula salad. In a large bowl, combine arugula, shaved parmesan cheese, and toasted pine nuts.
6. 06
   In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper. Drizzle the dressing over the arugula salad and toss gently to combine.
7. 07
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
8. 08
   Serve the sliced Tuscan Lemon Herb Chicken alongside the fresh arugula salad.