Chicken topped with Arugula and Tomatoes

Being in a new home means we’ve had many nights of take-out. With the work we’re having done and the never-ending unpacking I’m just too wiped out to put a roast in the oven at the end of the day! So, after several days of making sandwiches for dinner or ordering-in, I decided it was time to get myself back into the routine of cooking again. But what could I make that would be super easy and delicious?

I went to my new local market and noticed they have a really nice organic section in the produce aisle, which had lots of greens and some very nice looking grape tomatoes. I grabbed the tomatoes and some baby arugula and headed for the meat department. I found some nice thin-sliced chicken breast, grabbed a few other groceries and headed to check out.

This is literally the easiest thing you could possibly make for dinner. I took the chicken breast, seasoned it, and threw it in a frying pan for a few minutes on each side until it was fully cooked. I then transferred it to my plates, topped with the arugula and halved tomatoes, and drizzled with some extra virgin olive oil. Done and delicious. I’m sure there’s a more sophisticated recipe online somewhere but this is how I make it.

I served my kids the chicken cut into bite sized pieces with a few tomatoes on the side, and some cut up fruit. My 4 year-old looked at his plate and announced, “tomatoes….yummy! And they’re so shiny!”. That made me smile.

Chicken topped with Arugula and Tomatoes

1 lb thin-sliced chicken breast
1 package baby arugula
1 package grape tomatoes
dash of salt and pepper
extra virgin olive oil

Preheat frying pan with 1 tablespoon olive oil. Season the chicken breast with salt and pepper. Halve the tomatoes while pan heats up. Cook the chicken for a few minutes on each side over medium heat, until fully cooked. Transfer to plate and top with arugula and tomatoes. Drizzle with extra virgin olive oil and serve.