Craving a restaurant-quality meal that's both elegant and effortless? Look no further! This mouthwatering Baked Chicken Breasts with Arugula Salad is about to revolutionize your dinner routine. Imagine perfectly juicy chicken breasts paired with a vibrant, peppery arugula salad that will make your taste buds dance with delight. In just 40 minutes, you'll create a dish that looks like it came straight from a gourmet kitchen, but requires minimal effort and ingredients you likely already have on hand.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 chicken breasts
- 2 cups arugula
- 1/4 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Place chicken breasts on the prepared baking sheet, ensuring they are not touching each other. Drizzle 1 tablespoon of olive oil over the chicken, ensuring even coating.
- Bake chicken in the preheated oven for 20-25 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- While chicken is baking, prepare the arugula salad. In a medium bowl, combine arugula, halved cherry tomatoes, and crumbled feta cheese.
- In a small bowl, whisk together remaining 1 tablespoon olive oil and balsamic vinegar to create a simple dressing. Season with a pinch of salt and pepper.
- Once chicken is cooked, remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Drizzle salad with prepared dressing and toss gently to combine.
- Slice chicken breasts and arrange on plates, serving the arugula salad alongside.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a crisp, golden exterior.
- Use a meat thermometer to guarantee perfectly cooked chicken - 165°F is the magic temperature for food safety and juiciness.
- Let the chicken rest for 5 minutes after baking to redistribute juices, keeping the meat tender and moist.
- For extra flavor, try adding fresh herbs like thyme or rosemary to the chicken before baking.
- Choose fresh, high-quality arugula for the most peppery and vibrant salad base.
- If you prefer a warmer salad, you can quickly wilt the arugula by pouring the hot dressing over it just before serving.
- Experiment with different vinegars like red wine or champagne vinegar for varied dressing flavors.
Nutrition Facts
Calories: 515kcal
Carbohydrates: 6g
Protein: 58g
Fat: 26g
Saturated Fat: 8g
Cholesterol: 160mg
