Cut the Boneless, Skinless Chicken Breast (300 gram) into very thin strips. Season with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste). Place it in a bowl and add the juice of the Lemon (1). Cover and let the meat marinate for 1 hour.
In a skillet, heat up the Extra-Virgin Olive Oil (1 tablespoon). Dust the chicken with Tapioca Starch (2 tablespoon) and some extra Ground Black Pepper (to taste).
Add chicken to the skillet, then cook on medium-high until cooked.
Remove chicken from the heat and stir it into the Wild Baby Arugula (1 bunch). Serve it up and enjoy.