Grilled Chicken with Arugula, Black Olives, and Tomatoes

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Simply Slim

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 20 min
Cook: 10 min
Total:: 50 min

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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

Directions

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.

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Comments & Reviews

recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
Lark Tiburon, CA 09-12-2009
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Simple and Delicious
Rated: 5 stars out of 5

I am always skeptical of reviews with high praise for a recipe's health benefits or ease of preparation, but this dish is... truly delicious - healthy and easy are just the icing. I used Kalamata olives and a yellow onion, as that's what was on hand. To reduce some of the sharp flavor, I rinsed and dried the chopped onion before adding it to the salad. Also, didn't bother tearing the arugula, just left the leaves whole. This came together very quickly and was quite pretty with the colorful salad mounded on top of the charred chicken. It was wonderful for dinner, but is light enough for lunch and looks chichi enough for company.Read more
recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
Kris Hammond, IN 07-17-2009
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Very nice summer meal, won't heat up the house!!!
Rated: 5 stars out of 5

All I can say is WOW! It doesn't sound like much when you read it, but it all comes together nicely, keeps the house cool,... (I grilled outside) and is very healthy and tasty. I had some fresh arugula and was looking for a way to use it, and this was a very nice option. I highly recommend.Read more
recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
Shannon New York, NY 04-21-2009
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Should be called a salad rather than a chicken dish
Rated: 3 stars out of 5

More like a grilled chicken salad
recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
Kristy Nanuet, NY 10-09-2008
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Easy, Healthy & Tons of Flavor!
Rated: 5 stars out of 5

Very good balance of flavors and textures. Great weeknight meal
recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
E San Francisco, CA 01-15-2008
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Easy to make
Rated: 5 stars out of 5

Very easy to make and taste good too. This is a good summer lunch recipe
recipe Grilled Chicken with Arugula, Black Olives, and Tomatoes
Anonymous 07-15-2007
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Delicious
Rated: 4 stars out of 5

This was a great summer dinner. My family loved it.