After all that heavy eating while traveling, all I crave is something light and fresh. While we’re trying to cut back on meats a bit, a little chicken here or there is great and can still be done very light. I love this chicken dish for the ease, and because arugula is one of our favorite ingredients. We sauteed it instead of grilling, since the grill wasn’t up and running, but either way would be great.
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander
kosher salt and black pepper
3 tablespoons olive oil
3 tablespoons fresh lemon juice
6 cups baby arugula
4 radishes, sliced
1/2 cup grape tomatoes, halved
1/2 small red onion, sliced
Heat grill or pan to high. Split each chicken breast horizontally (do not cut all the way through); open and pound to a ½-inch thickness. Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Grill or saute in olive oil, until cooked through, 2 to 3 minutes per side.
In a large bowl, combine the 3 tablespoons olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula, radishes, and onion and toss to combine. Serve over the chicken.
image via impeccable taste