Chicken Paillard With Lemon Salad

• 2 teaspoons grated lemon peel
• 3 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper
• 4 cups arugula mixed green salad
• 4 boneless, skinless chicken breast halves
• Organic cooking spray
• 1 cup cherry tomatoes, halved

1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. When ready to serve add arugula and toss well, making sure to coat leaves evenly.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
4. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
5. On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

lemon juice, olive oil, garlic, salt, pepper, arugula mixed, chicken, cooking spray, cherry tomatoes

Taken from food52.com/recipes/19616-chicken-paillard-with-lemon-salad (may not work)