Lemon and Pepper Marinated Chicken Cutlets with Arugula

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   1.

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   Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste.

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   Transfer to a lidded storage container.

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   Add 1/2 teaspoon pepper and the lemon zest.

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   Whisk in 1/4 cup of the lemon juice and 1/3 cup olive oil.

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   Add the chicken cutlets; toss to coat.

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   Cover and refrigerate 1 hour or up to overnight.

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   2.

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   Heat a heavy grill pan over medium-high heat.

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    Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side.

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    Transfer the chicken to serving plates.

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    3.

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    Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice, and season with salt and pepper.

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    Divide evenly and mound on top of each chicken cutlet.

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    Top with cheese.

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    Serve.

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    Calories: 487

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    Total Fat: 27 grams

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    Saturated Fat: 4 grams

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    Total Carbohydrates: 6 grams

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    Protein: 53 grams

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    Sodium: 278 milligrams

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    Cholesterol: 132 milligrams

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    Fiber: 1 gram

* Per serving · 4 servings · Values may vary.

No additional tips available.