Grilled Chicken with Arugula, Black Olives, and Tomatoes
Need a gluten free, dairy free, and primal main course? Grilled Chicken with Arugula, Black Olives, and Tomatoes could be a tremendous recipe to try. This recipe makes 4 servings with 369 calories, 38g of protein, and 21g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up olive oil, tomatoes, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Watch how to make this recipe.
Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin.
Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/
cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface.
Remove the chicken from the marinade and season with salt and pepper.
Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
Transfer to plates and spoon the tomato mixture over.