Lemon and Olive Chicken With Arugula and White Bean Salad

Lemon and Olive Chicken With Arugula and White Bean Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Heat the oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken until golden brown, 5 to 6 minutes per side.
  3. Reserving the skillet, transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes.
  4. Meanwhile, in a medium bowl, toss the arugula and beans with the pesto and ¼ teaspoon each salt and pepper.
  5. Add the lemon to the drippings in the reserved skillet and cook until golden, 1 to 2 minutes per side. Mix in the olives. Top the chicken with the olives and lemon and serve with the salad.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 376
  • Fat 26g
  • Sat Fat 6g
  • Cholesterol 111mg
  • Sodium 569mg
  • Protein 32g
  • Carbohydrate 3g
  • Sugar 0g
  • Fiber 1g
  • Iron 2mg
  • Calcium 24mg
What does this mean? See Nutrition 101 .

Quick Tip

Cannellini Beans
Any white bean will work in this salad. If you don’t have cannellini, try great Northern or navy beans.

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