Like HowStuffWorks on Facebook!

Grilled Chicken with Arugula, Black Olives, and Tomatoes

        Lifestyle | Midwestern

Miss Colorado, Katie Lucille Layman, submitted this recipe for Grilled Chicken with Arugula with Black Olives and Tomatoes.

Miss Colorado, Katie Lucille Layman, submitted this recipe for Grilled Chicken with Arugula with Black Olives and Tomatoes.

Watch the Miss America pageant live on TLC

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Extra-virgin olive oil
1 lemon, cut in half
Salt
Freshly ground black pepper
2 large, ripe tomatoes, cored and diced
1 bunch arugula, stemmed, and torn into small pieces
1/4 cup chopped red onion
1/2 cup pitted black olives

Preparation

  1. Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin.
  2. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
  3. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
  4. Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
  5. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface.
  6. Remove the chicken from the marinade and season with salt and pepper.
  7. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
  8. Transfer to plates and spoon the tomato mixture over. Serve hot.

Check out more recipes for Midwestern



More to Explore