Provençal Chicken Breasts with Arugula Salad
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| 4 | boneless chicken breasts | |
| 4 | cups arugula | |
| Marinade | ||
| 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 | |
| 1 | tablespoon salt | |
| ½ | cup CO-OP GOLD PURE Extra Virgin Olive Oil | |
| Dressing | ||
| 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.
Dressing
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.
