It’s going to be sweater season, officially, in less than a month. Keep the internal fire stoked with this cozy recipe known for its aphrodisiac properties (thank youuuu, arugula!). A dash of thyme in the mix also helps heal the lungs, liver, candida symptoms and indigestion. Dazzle your next dinner date with this racy and reparative chicken (or veggie-friendly tofu) recipe, or cook it up for yourself on a weeknight after yoga class to keep things saucy.

Chicken (or Tofu) Paillard on Beets and Arugula  

Shopping List:

1 lb organic free-range chicken breasts or extra firm organic tofu

4 lemons (for the juice)

4 tablespoons cold pressed organic olive oil

1 pinch of salt

3 tablespoons organic fresh thyme

4 tablespoons organic flat leaf Italian parsley

1 organic beet (shredded)

3 cups organic arugula

1 cup organic snow peas or sugar snap peas, strings removed

1/2 cup toasted organic pumpkin seeds

In a bowl, whisk olive oil and lemon juice together—half of which will be for chicken marinade and half for dressing. Place half of thyme and parsley with pinch of salt in marinade/dressing. Put half of the mixture to the side. Cut chicken long ways in half-inch strips. Pound chicken to where it’s almost falling apart. Place chicken in marinade and let rest for 15 minutes. Heat grill or non-stick pan at medium-high heat. Cook chicken on each side for 2 minutes. Garnish with remaining thyme and parsley.

Place arugula, peas, and beets in a bowl and toss with reserved dressing. Splash with apple-cider vinegar. Arrange on plates, sprinkle with toasted pumpkin seeds and lay chicken on top. Bon appetit!