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Lemon-zested chicken over peppery arugula with a drizzle of olive oil. A low calorie dinner that tastes like you're eating at a Mediterranean café.
Pat chicken breasts dry and pound to even ¾-inch thickness for uniform grilling.
Zest and juice the lemon, reserving half the zest for final garnish. In a bowl, combine half the lemon juice, 1 tbsp olive oil, minced garlic, half the salt, and half the pepper.
Coat chicken breasts with marinade and let rest at room temperature for 15 minutes, allowing flavors to absorb.
Preheat grill or grill pan to medium-high. Grill chicken 4–5 minutes per side, turning just once, until internal temperature reaches 165°F and juices run clear.
In a large bowl, gently toss arugula with remaining olive oil, lemon juice, salt, and pepper just before serving to keep leaves crisp.
Slice grilled chicken against the grain. Arrange arugula on plates, top with sliced chicken, and finish with reserved lemon zest for a fresh aroma.
