Baked Chicken and Sautéed Arugula Tomato Salad

Right now I'm doing the Whole30 (day 4) and this recipe hit the spot :) my one regret? The absence of a nice glass of white wine with this meal. Oh, well! Enjoy one for me if you decide to make this. 

Baked Chicken:

Chicken Breast or Thigh

Olive Oil

Fresh Squeezed Lemon Juice

Salt and Pepper

Ground Thyme

-Preheat oven to 425°

-Place foil on a baking sheet and spread a thin layer of olive oil on it. Brush both sides of chicken with olive oil and sprinkle herbs on top. Squeeze a little fresh lemon juice on top. 

-Put in the oven for 15-20 minutes, or until skin is browned and crispy and juices run clear.

Arugula Tomato Salad:

Arugula

Grape Tomatoes (Halved)

Olive Oil

Fresh Squeezed Lemon Juice

Pressed Garlic

Bacon ( I used Salted Pork in order to be Whole30 compliant)

Pine Nuts

Salt

-In a pan, fry bacon until crispy. Remove from the pan and set aside.

-Add tomatoes to the pan. Fry for a minute or two and then add olive oil if needed and add lemon juice, garlic, and salt. 

-Dice bacon and add to the pan, stirring occasionally. 

-Add pine nuts and stir until mixed in and warm. 

-Add arugula to the pan and allow leaves to wilt.

-Remove from heat and serve!