Prepare the chicken breast according to the instructions on the package "for juicy fillet in Italian". Cool down.
For the dressing, mix the lemon juice, olive oil and balsamic. Mix the arugula with the green peas. If you will use frozen peas, you need to boil them for a couple of minutes in boiling water, then throw them in a colander and pour cold water over them to stop the cooking process and keep the green color.
Mix the arugula and peas with the dressing and place on a plate.
Place the diced chicken fillet on top and serve immediately.