Grilled Lemon-Dijon Chicken Thighs with Arugula Salad with Balsamic-Honey Dressing

This is a really quick and easy recipe, and yummy to boot!



  • 4 4-ounce skinless, boneless chicken thighs
  • 1/2 tsp salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 2 1/2 tbsp EVOO, divided
  • 2 tsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp minced fresh garlic
  • Cooking spray
  • 2 tbsp thinly sliced green onions
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 1 cup grape tomatoes, halved
  • 1 5-ounce package baby arugula


  1. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper.  Combine chicken, 1 1/2 tsp oil, juice, Dijon, and garlic in a bowl; toss to coat.  Let stand 4 minutes.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Add chicken to pan; grill 5 minutes on each side or until done.  Place chicken on a cutting board and cut chicken into 1/4-inch-thick slices.
  2. Combine remaining 1/4 tsp salt, remaining 1/4 tsp pepper, remaining 2 tbsp oil, green onions, vinegar, and honey in a large bowl, stirring with a whisk to disolve honey.  Add tomatoes and arugula; toss to coat.

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