Mediterranean flavors infuse this easy gluten-free recipe.
“Tarragon is rich in magnesium and zinc, as well as vitamins A and C,” says San Francisco-based chef Lynda Marren of Just Add Salt.” For a more robust meal, she recommends serving it with a side of brown rice.
Photography and styling by Julia Gartland
Ingredients
Directions
Step 1
Preheat oven to 375 degrees F. Place chicken on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper. Cook the chicken in oven for six to eight minutes.
Step 2
Then, on a grill pan over medium-high heat, warm 2 tablespoons olive oil. Using tongs, transfer the chicken from the oven to the grill pan and grill until tender and cooked through, about six to eight minutes more.
Step 3
Once cooked through, place chicken on a cutting board and set aside to cool. In a medium bowl, combine tarragon, cheese, lemon juice, vinegar, and olives and toss together gently. Cube chicken.
Step 4
Divide arugula between plates and top with chicken, and olive-cheese mixture. Serve immediately.