INGREDIENTS
•
3 tablespoons extra-virgin olive oil, divided
•
1 teaspoon grated lemon rind
•
1 tablespoon fresh lemon juice
•
4 (4-ounce) chicken breast cutlets
•
Cooking spray
•
3/4 teaspoon salt, divided
•
1/2 teaspoon freshly ground black pepper, divided
•
2 cups halved cherry tomatoes
•
1 (5-ounce) package baby arugula
•
1 1/2 tablespoons white wine vinegar
•
1 teaspoon dried herbes de Provence
•
1/2 teaspoon Dijon mustard
•
1 garlic clove, minced
•
3 tablespoons halved pitted kalamata olives