Go Back
To make a Sommer Mad Chicken and Arugula Plate, you need key ingredients. First, use four skinless, boneless chicken thighs. These provide great flavor and protein. Next, gather fresh arugula, about four cups. Arugula adds a peppery taste and bright color. You’ll also want one cup of halved cherry tomatoes for sweetness. One-half cucumber, sliced, brings crunch. Lastly, use feta cheese for creaminess and balsamic glaze for a tangy finish.

Sommer Mad Chicken and Arugula Plate

Elevate your summer dining with the Savory Sommer Mad Chicken and Arugula Plate! This delightful dish features tender chicken, peppery arugula, and fresh seasonal ingredients like juicy cherry tomatoes and crunchy cucumbers. It’s not just tasty but packed with nutrients! Perfect for impressing friends or enjoying a healthy meal at home, this easy recipe allows for customization, too. Click through to explore the full recipe and start creating this vibrant summer dish today!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, skinless and boneless

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

4 cups fresh arugula

1 cup cherry tomatoes, halved

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/3 cup feta cheese, crumbled

1/4 cup balsamic glaze

Fresh basil leaves for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Add the chicken thighs, coating them well in the marinade. Let them sit for at least 30 minutes to absorb the flavors.

    Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are nicely browned. Remove from heat and allow to rest for 5 minutes before slicing.

      Prepare the Salad: In a large bowl, combine the arugula, cherry tomatoes, cucumber, and red onion. Toss gently to mix.

        Assemble the Plate: Arrange a generous portion of the salad on each plate. Place sliced chicken thighs on top of the arugula mix.

          Add Finishing Touches: Sprinkle crumbled feta cheese over the chicken and salad. Drizzle with balsamic glaze for a sweet and tangy kick.

            Garnish and Serve: Finally, top with fresh basil leaves for added flavor and aroma.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 servings

                - Presentation Tips: Serve on colorful plates to enhance the vibrant colors of the ingredients. You can also serve with a lemon wedge on the side for an extra burst of freshness.