Chicken Paillard with Watercress and Tomato Salad - Ellie Krieger

Ingredients

• 1 ¼ pounds thin-cut skinless boneless chicken breasts
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1 large bunch watercress, tough stems removed, coarsely chopped (about 4 cups)
• 2 medium tomatoes, chopped