Lunch: Chicken Cutlets with Lemony Arugula Salad

Recipe by Woman's Day Kitchen This dish makes a terrific low-carb dinner, but it also doubles as a grab-and-go lunch: Just layer the cutlets and arugula salad on toasted ciabatta bread or Italian heros.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chicken Cutlets with Lemony Arugula Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

2 tbsp. olive oil
8 small chicken cutlets (about 1 1 ⁄4 lb total)
Kosher salt and black pepper
1 package baby arugula (about 6 cups)
1 tbsp. fresh lemon juice
2 oz. Parmesan

Instructions

Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the chicken with 1 ⁄2 tsp salt and 1 ⁄4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
In a large bowl, toss the arugula, lemon juice, remaining Tbsp oil, and 1/4 tsp each salt and pepper. Fold in the cheese. Serve with the chicken and lemon wedges, if desired.

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