Zesty Lemon-Caper Chicken with Herb-Roasted Potatoes and Arugula Salad

Ingredients

• 4 pieces chicken breast, pounded to even thickness
• 2 tablespoons capers, drained
• 1 cup lemon juice
• 1 cup olive oil
• 2 cloves garlic, minced
• 1 pound baby potatoes, halved
• 2 tablespoons fresh rosemary, chopped
• 4 cups arugula, washed and dried
• 1 cup Parmesan cheese, shaved

• 1 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Toss the halved baby potatoes with 2 tablespoons of olive oil, rosemary, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and crispy.
3. 03
   Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. 04
   Add the chicken to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
5. 05
   In the same skillet, add minced garlic and sauté for 30 seconds. Then add capers, lemon juice, and a splash of the leftover olive oil, stirring to combine. Return the chicken to the skillet and coat with the sauce.
6. 06
   For the salad dressing, whisk together 1/4 cup of extra-virgin olive oil, 2 tablespoons of lemon juice, honey, and Dijon mustard in a small bowl.
7. 07
   In a large bowl, toss the arugula with the dressing and top with shaved Parmesan cheese.
8. 08
   Serve the chicken alongside the herb-roasted potatoes and arugula salad. Drizzle any remaining sauce over the chicken and garnish with additional capers if desired.