4 Chicken breasts, boneless
2 Lemons
1 ½ Tablespoons oregano
1 ½ Tablespoons olive oil
2 Cloves garlic, minced
1 Tablespoon olive oil
8 ounces asparagus, chopped 2-inch pieces
8 Green onions, chopped 2-inch pieces
½ Teaspoon salt
½ Teaspoon black pepper
2 Tablespoons olive oil
1 ½ Tablespoons white wine vinegar
1 Cup Arugula

  1. To a large bowl add the chicken, zest, and juice of 2 lemons, oregano, olive oil, garlic, salt, and pepper. Mix around to coat the chicken.
  2. Heat olive oil in a grill pan on medium-high. Cook chicken for five minutes on each side or until done.
  3. Remove the chicken from the pan and set aside.
  4. In the same pan, cook the asparagus and green onions for 4 minutes or until tender.
  5. To a large bowl, add the asparagus, green onions, arugula, salt, pepper, olive oil, and vinegar. Toss until well coated and mixed.
  6. Slice the chicken and add on top of the arugula mixture.
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