Rosemary and Balsamic Vinaigrette Chicken Served over Arugula

SidePrep time: 10 minutes
Cook time: 10-15 minutes

My good friend, Meg, had this fabulous looking salad at lunch the other day! It was chicken grilled in balsamic vinaigrette and red pepper flakes, served over spinach. It was great inspiration for this dish, which features rosemary and arugula. 

The balsamic vinaigrette is used as a marinade in this dish. I made it approximately six hours before dinner, and would even suggest that you make the marinade the night before. The chicken was incredibly tender as a result of soaking in the marinade for several hours. The vinaigrette was quick and easy, but feel free to use a premade dressing if necessary. Meg used Bolthouse Farms balsamic vinaigrette, and it was delicious. In the end, this recipe is a delicious combination of sweet with a zippy flavor from the crushed pepper.

Vinaigrette Marinade Ingredients

1 lb chicken tenderloins
¼ C Balsamic vinegar
½ C first cold pressed extra virgin olive oil (good olive oil is important!)
½ tsp salt
½ tsp pepper
½ T garlic powder
2 tsp finely chopped rosemary
1 tsp green onions
2 sprigs of Oregano

Crumb Coat Ingredients

¼ C parmesan cheese, freshly grated
¼ C bread crumbs, Italian seasoned
1 tsp red pepper flakes

Greens ingredients

1 C of Arugula
1 tsp balsamic vinegar


  1. Combine Balsamic vinegar, salt, pepper, and garlic powder in a medium/large bowl. Whisk until the salt and garlic powder have disintegrated.
  2. Slowly pour in olive as you whisk the mixture. This will look thicker than anticipated.

    This is what the chicken should look like while it's cooking. You don't need to overdo the crumb coat to impart the flavor!

    This is what the chicken should look like while it’s cooking. You don’t need to overdo the crumb coat to impart the flavor!

  3. Whisk in rosemary and green onions.
  4. Coat each tenderloin entirely with the mixture, dipping as if you were coating with bread crumbs.
  5. Please the chicken tenderloins close together in a shallow pan. I topped the mixture off with two sprigs of Oregano. Cover with tinfoil and marinade in the fridge for several hours.
  6. Right before cooking chicken, combine the Oregano from the marinade, parmesan cheese, bread crumbs, and red pepper flakes in mini food processor. If you don’t have a food processor, simply combine.
  7. Heat a medium size pan on stove, using medium-high heat. You don’t need to spray the pan much because the chicken is already coated in olive oil.
  8. Sprinkle the crumb mixture over the top of the chicken. Place the crumb side down onto the pan to sear it.
  9. After one side has seared, immediately sprinkle the top of each tenderloin with crumb mixture and flip.
  10. Reduce heat to medium-low once both sides of the tenderloins are seared. Cook for approximately five minutes, or until chicken is thoroughly cooked.
  11. Place 1 C of Arugula on each plate and drizzle each with 1 tsp of balsamic vinegar. Top greens with the cooked chicken.

Final top

I immediately texted Meg to tell her what an inspiration her lunch was. I know you will savor each bite – Cory and I certainly did! Hungry for more great recipes? Explore more Lawyer in the Kitchen!


  1. Madison Kateregga · · Reply

    I’m totally making this! Saving it to my meal planner. The hubby is going to love this!

  2. This looks delicious, Juli. I love anything with balsamic, to tell the truth. I am pinning this in my Recipes to Try board!

    1. Thank you! I made it again recently and its just as good every time I eat it.

  3. This looks tasty, AND healthy! I love chicken on greens and I’m looking forward to trying out your marinade 🙂

    1. I am so glad to hear. Be sure to stop back and tell me how you liked it!

  4. […] Rosemary and Balsamic Vinaigrette Chicken Served over Arugula […]

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