Grilled Tuscan Chicken

• 1tsp dried rosemary
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper, to taste
• 2lbs chicken breast
• Olive oil for brushing on grill
• 3 large handfuls arugula
• Lemon, sliced, for serving

1. Preheat the grill to medium-high heat.
2. Add the rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
3. Oil the grill grates, remove the chicken from the marinade and place the chicken skin-side down on the hot grill rack.
4. Grill 20 minutes, then remove flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before slicing.
5. Serve the chicken on a bed of arugula with lemon slices.