|Serving Size||½ of recipe|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Total Carbohydrate||4 g|
|Dietary Fiber||0.5 g|
|Marinating time||30 to 60 minutes|
|Boneless, skinless chicken breast halves||2|
|Olive oil||4 teaspoons|
|Juice of ½ a lemon|
|Garlic clove, minced||½ + ½|
|Fresh rosemary, chopped||2 sprigs|
|low-fat mayonnaise||2 tablespoons|
- Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or fists until ¼-inch thick.
- Combine the oil, lemon, ½ clove minced garlic, and rosemary in a small bowl. Place in a resealable plastic bag together with the chicken and marinate in the refrigerator for 30 to 60 minutes, turning chicken halfway through.
- Prepare indoor or outdoor grill. Spray with cooking spray.
- Make aioli sauce by combining 2 tablespoons low-fat mayonnaise, ½ clove minced garlic, and 1/8 teaspoon salt in a small bowl.
- Cook chicken for 2-3 minutes on each side, or until cooked through. Serve with aioli sauce.
Combine 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/8 teaspoon salt, and freshly ground pepper to taste. Drizzle over 2 cups arugula salad and toss to combine.
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