Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

This light and quick dinner is perfect for a warm, spring evening.  Recipe serves 4.

What you’ll need:

  • 4 skinless, boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 teaspoons olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 2 tablespoons thinly sliced shallot
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 cup grape tomatoes, halved
  • 1 (5-ounce) package arugula (or mixed greens)

What you’ll do:

  • Sprinkle the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine the chicken, 1 1/2 teaspoons olive oil, lemon juice, Dijon mustard and garlic in a bowl.  Toss to coat.
  • Let stand 4 minutes.
  • Heat a grill pan (or outside grill) over medium-high heat.
  • Coat with cooking spray.
  • Grill the chicken 5 minutes on each side or until cooked through.
  • Set chicken aside.
  • In a large bowl, combine 1/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons olive oil, shallots, vinegar and honey.
  • Stir with whisk to dissolve.
  • Add the tomatoes and arugula.
  • Toss to coat.
  • Slice the chicken.
  • Divide the salad among 4 plates and top evenly with sliced chicken.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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