Lemon Dill Grilled Chicken with Cherry Tomato and Arugula Salad - Witten Kitchen

Ingredients

• 4 boneless, skinless chicken breasts - pounded thin to ¼ inch thick
• ¼ cup firmly packed fresh dill, finely chopped
• 1 Tbsp. dijon mustard
• 1 lemon, zest and juice
• 1 Tbsp. white wine vinegar
• ½ Tbsp. agave syrup
• ½ Tbsp. salt
• 2 Tbsp. olive oil
• 1 cup cherry tomatoes, cut in half
• 2 cups arugula, washed
• For salad dressing:
• 1 tsp. dijon mustard
• 1 Tbsp. finely chopped dill