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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.