Best Grilled Chicken With Arugula And Warm Chickpeas Recipes

Grilled Chicken with Arugula, Black Olives, and Tomatoes image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Extra-virgin olive oil
1 lemon, cut in half
Salt
Freshly ground black pepper
2 large, ripe tomatoes, cored and diced
1 bunch arugula, stemmed, and torn into small pieces
1/4 cup chopped red onion
1/2 cup pitted black olives

Steps:

Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. 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.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
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.
Fold a few paper towels into a thick square. 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. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.

Marinated Chicken Breast with Arugula image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 10

1/4 cup olive oil
1 tablespoon Meyer lemon zest plus 2 tablespoons juice, plus 1 Meyer lemon, halved, for garnish
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon honey
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
2 cups baby arugula
1/4 cup shaved Parmesan

Steps:

Whisk together the oil, lemon zest and juice, vinegar, mustard, tarragon, honey, 1/4 teaspoon salt and some pepper in a medium bowl. Place the chicken in a large resealable bag and pour in half of the dressing. Seal the bag and allow the chicken to marinate in the fridge for at least an hour. Reserve the remaining dressing for the arugula.
Preheat a grill to medium high. Remove the chicken from the marinade, season with some salt and pepper and grill until cooked through, 3 to 4 minutes per side. Grill the lemon halves cut-side down until grill marks appear, about 6 minutes. Transfer the chicken and lemon to a platter.
Pour the remaining dressing over the arugula and toss to coat. To serve, place 1 chicken breast on each plate and top with the arugula, a sprinkling of Parmesan and a grilled lemon half.