Ingredients
  • 1 14-ounce container store-bought bruschetta mix
  • 2 cups arugula
  • 1 lemon, halved
  • 4 chicken breast paillards
  • 1 bottle balsamic drizzle
Preparation

Heat a grill pan over medium heat. Season the chicken paillards with salt and pepper.

On the grill pan working in batches if necessary, grill the chicken, turning once, until cooked through, 4-6 minutes. Grill the lemons cut-side down.


Place the arugula in a medium bowl, squeeze half a lemon over the greens and add 1-2 tablespoons of bruschetta mix. Toss to coat; season with salt and pepper.

Serve chicken over the arugula, topped with the bruschetta mix with a drizzle of balsamic and a squeeze from the remaining grilled lemon half.

Enjoy!