In a large bowl, add olive oil, lemon juice, garlic, rosemary, sea salt and freshly ground black pepper to taste and chicken and refrigerate for 20 minutes.
On an indoor grill, grill chicken breasts for 8 minutes per side until chicken is cooked through. Serve on top of arugula.
Notes
SERVING SUGGESTION: Sweet potatoes fries. (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: No changes necessary.NUTRITION: 420 Calories; 13g Fat (28.8% calories from fat); 70g Protein; 1g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 201mg Sodium. Exchanges: 0 Grain (Starch); 9 1/2 Lean Meat; 0 Vegetable; 2 Fat.