Great lunch in a bowl
Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes. Remove chicken from marinade. Lightly spray chicken with oil. In a skillet warmed to high, cook for 1 minute on each side or until golden. Reduce heat to medium low. Cook chicken for 6 to 8 minutes on each side or until cooked through. Mix the lemon and olive oil with salt and pepper and set aside. Transfer the chicken to a plate. Cover and let stand for 5 minutes. Combine beans, tomato, feta, arugula and dressing in a large bowl. Toss gently and divide onto 2 plates. Slice chicken and place with salad. Spoon onto plates. Season with pepper. Serve with applesauce topped with pumpkin pie spice for dessert.
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