Chicken fillet with vegetables and mozzarella

Rinse the chicken fillet and pat dry with paper towels. Season with salt and pepper.

Heat a grill pan or a regular pan with oil over medium heat.

Fry the chicken fillet for 5-7 minutes on each side until done and golden brown.

While the fillet is cooking, rinse the cherry tomatoes and cut them in half.

Cut the mozzarella into slices or cubes.

Place the arugula on a plate, add the balsamic sauce, and mix.

Place the sliced tomatoes and mozzarella next to the arugula.

Slice the cooked chicken fillet and add to the salad.

Serve the dish immediately.