- 4 boneless, skin-on chicken thighs, pounded 1/4 inch thick
- 1 tablespoon olive oil
- 1 can (15 to 16 oz.) chickpeas, rinsed
- 1/2 cup green olives, smashed and pitted
- 1 bunch arugula
- 2 1/2 tablespoons fresh lemon juice
Season chicken. In skillet, heat oil over medium. Add chicken, skin side down; cook, turning once, until cooked through, about 15 minutes. Transfer to plate. In same skillet, cook chickpeas and olives over medium, 5 minutes; season. Toss with arugula and juice.