Ingredients

3 tablespoons extra-virgin olive oil, divided

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

4 (4-ounce) chicken breast cutlets

Cooking spray

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 cups halved cherry tomatoes

1 (5-ounce) package baby arugula

1 1/2 tablespoons white wine vinegar

1 teaspoon dried herbes de Provence

1/2 teaspoon Dijon mustard

1 garlic clove, minced

3 tablespoons halved pitted kalamata olives

Preparation

  1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.

  3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.

Nutritional Information Calories:265 Fat:14.2g (sat 2.1g,mono 9.5g,poly 1.8g) Protein:28g Carbohydrate:6.2g Fiber:1.8g Cholesterol:66mg Iron:1.8mg Sodium:683mg Calcium:87mg