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