6/ea 4-5 oz, chicken breasts (flattened)
1 T olive oil
Salt & pepper to taste
4 oz. baby arugula
¼ red onion (shaved)
½ cup grape tomatoes (halved)
1 T extra virgin olive oil
Juice of ½ lemon
1 T parmesan cheese (grated)
Preheat grill to medium-high heat.
Coat chicken breasts with olive oil, then season with salt and pepper.
Grill chicken for 3-4 minutes on each side.
While chicken is resting toss arugula, red onion, tomatoes, olive oil and lemon juice.
Place the salad on top of the chicken breast, top with parmesan.