|4||boneless chicken breasts|
|2||lemons, cut in half and grilled|
|1||tablespoon fresh thyme, chopped|
|1||tablespoon fresh rosemary, chopped|
|½||cup red onion, chopped|
|1 ¼||tablespoons garlic, minced|
|2||tablespoons sun-dried tomatoes|
|½||cup CO-OP GOLD PURE Extra Virgin Olive Oil|
|1 ½||tablespoons reserved lemon juice|
|1||tablespoon CO-OP GOLD Pear Balsamic Vinegar|
|⅓||cup CO-OP GOLD PURE Extra Virgin Olive Oil|
Zest lemons into a medium-sized bowl. Cut lemons in half and grill until charred. Squeeze juice into bowl with zest. Remove seeds. Reserve 1 ½ tablespoons of the lemon juice for salad dressing.
Place all marinade ingredients into a blender with the left over lemon juice and zest. Blend on high for one minute. Transfer the mixture to a large re-sealable bag and add the chicken breast. Squeeze out all excess air. Marinate in refrigerator for 8 – 10 hours.
Remove chicken from bag. Wipe some (but not all) of marinade off the breast. Grill on medium heat until cooked through and internal temperature reaches 74° C (165° F), approximately five minutes per side. Serve.
Combine all ingredients including reserved lemon juice into a medium-sized mixing bowl and whisk to combine thoroughly. Dress arugula and serve with chicken breast. Serves four.