Grilled Chicken with Arugula, Black Olives, and Tomatoes – a delicious recipe with chicken breasts, Extra-virgin olive oil, lemon, Salt, Freshly ground black pepper, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin.
2
Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
3
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
4
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.
5
Fold a few paper towels into a thick square.
6
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.
7
Remove the chicken from the marinade and season with salt and pepper.
8
Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
9
Transfer to plates and spoon the tomato mixture over.
10
Serve hot.
187
kcal
Calories
4
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts (about 1 1/2 pounds), Extra-virgin olive oil, 1 lemon, cut in half, Salt, and more.
Yes, Grilled Chicken with Arugula, Black Olives, and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
