Recipe courtesy of Tyler Florence
Episode: Simply Slim
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. 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.

Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.

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.

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. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.

More from:

Labor Day

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Creamy Lemon-Pepper Orzo with Grilled Chicken

Recipe courtesy of Food Network Kitchen

Grilled Chicken Caesar Wrap

Recipe courtesy of Jeff Mauro

Grilled Chicken Caesar Salad

Recipe courtesy of Food Network Kitchen

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Grilled Chicken Breasts with Spicy Peach Glaze

Recipe courtesy of Bobby Flay

Buttermilk Baked Chicken

Recipe courtesy of The Neelys

Browse Reviews By Keyword