Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

When ready to serve add arugula, spinach and tomatoes and toss well, making sure to coat leaves evenly. Set aside.

Place chicken breasts between wax paper or inside a ziplock bag. Pound each piece to 1/4” thickness.

Remove from bag and sprinkle both sides with salt and pepper

Melt coconut oil in heavy pan set over medium high heat.

Add chicken and cook for 4-5 minutes, flip and cook an addition 4-5 minutes. Chicken should be golden brown on each side with internal temperature of 160°. {Do not overcrowd pan, cook in batches if necessary}

Remove chicken and plate, before serving, place a handful of dressed lettuce and tomatoes on top of each cooked chicken breast.

Serve.