Remove chicken and from refrigerator and let come to room temperature. This will reduce cooking time to about 6 minutes from 8, if cold. Remove arugula from refrigerator to take edge off and make more flavorful. Slice sweet pepper into thin strips. Any thinner and the meat tends to dry out. Use parchment paper, plastic produce bag or gallon zip lock layered over the pounding surface for sanitization.
Dry chicken pieces with paper towels and place slowly in hot oil. Cook for three minutes and turn chicken over with tongs. Check by slicing thickest part of a breast to make sure not pink. Remove from heat and let chicken rest to reabsorb juice.
Add salt, if desired. To plate, layer chicken, a mound of arugula, and top with the sweet peppers. Squeeze fresh lemon juice over arugula and serve extra lemon slices. If desired, the arugula can be lightly dressed with a lemon vinaigrette. Arugula leaves bruise very easily so pour vinaigrette around rim of the bowl and lightly move arugula around to incorporate thank you, Bobby Flay for this technique. This summer we experience record-setting heat which sent everyone out for air conditioners and forced us to learn to be creative about keeping our houses cool.
This is the perfect quick-cook light dinner or lunch. Directions: Remove chicken and from refrigerator and let come to room temperature. Turn heat onto medium high and add 3 tablespoons of coconut oil into a large cast iron pan. Share this: Twitter Facebook.
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