Lemon-Herb Grilled Chicken Breast with Peppery Arugula Salad

• 4 boneless, skinless chicken breasts (approx. 6oz each)
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon zest
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp cracked black pepper

• 5 oz fresh baby arugula
• 1/2 cup shaved Parmesan cheese
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 cup cherry tomatoes, halved

Combine olive oil, lemon zest, garlic, salt, and pepper in a small bowl. Rub the mixture over the chicken breasts and let them rest for 10 minutes.

Preheat your grill or grill pan to medium-high heat. Cook the chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).

While the chicken rests, toss the arugula, tomatoes, lemon juice, and olive oil in a bowl. Top with shaved Parmesan.

Serve the warm chicken breast over a generous bed of the fresh arugula salad.