Grilled Chicken with Arugula, Kalamatas and Tomatoes
| Prep Time: 35 min | Cook Time: 5 min |
| Servings: 4 | Skill Level: easy |
This easy Summer main course is always a crowd pleaser. It’s bright with peppery goodness from the arugula, fresh juiciness from the tomatoes and the delicious brininess and richness of the Kalamatas.
Recipe and image by Chef Jamie Gwen
Ingredients
- 4 boneless, skinless thin sliced chicken breasts (about 1 pound)
- 1/2 cup extra-virgin olive oil
- Zest and juice of 1 lemon
- Salt and freshly ground pepper
- 2 cups baby arugula
- 1 pint cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/2 cup Pearls Specialties Sliced Kalamata Olives, drained
- Balsamic Glaze
- Flake Salt
Cooking Instructions
- Place the chicken breasts in a shallow dish in a single layer and add 1/3 cup olive oil lemon zest and juice and salt and pepper. Toss to coat and refrigerate for 20 minutes.
- Place a large grill pan over medium-high heat or preheat your BBQ to high heat.
- Meanwhile, place the arugula on a large serving platter. In a mixing bowl, combine the tomato halves, red onion and olives. Add the remaining olive oil and season with salt and pepper. Set aside.
- Remove the chicken from the marinade. Grill the chicken for 2 to 3 minutes on each side until charred and cooked through. Transfer the chicken to the platter with the arugula, to wilt it just lightly. Top with the olive salad. Finish with a drizzle of balsamic glaze and a sprinkling if flake salt.
