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Grilled Lemon-Dijon Chicken Thighs with Arugula Salad
Ingredients
  • 4 (4-ounce) skinless, boneless chicken thighs
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 ½ tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh garlic
  • Cooking spray
  • 2 tablespoons thinly sliced shallots
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • 1 cup grape tomatoes, halved
  • 1 (5-ounce) package baby arugula
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