Ingredients:

• 4 (6 ounce) skinless, boneless chicken breast halves
• ⅓ cup dry white wine (Optional)
• 1 lemon, juiced
• 1 small shallot, chopped
• 2 teaspoons extra-virgin olive oil
• 1 clove garlic, crushed

• 1 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon zest
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula
• 8 ounces cherry tomatoes, halved

Cooking Instructions:

1. Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2. Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3. Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4. Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5. Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

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