Lemon and Olive Chicken With Arugula and White Bean Salad

chicken-lemons-olives
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 376 calories
    • Fat 26 g
    • Sat Fat 6 g
    • Cholesterol 111 mg
    • Sodium 569 mg
    • Protein 32 g
    • Carbohydrate 3 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 24 mg
  • June 2011

Ingredients

  1. Check 2 1/2 to 3pounds bone-in, skin-on chicken pieces
  2. Check kosher salt and black pepper
  3. Check 2teaspoons olive oil
  4. Check 4cups arugula
  5. Check 1 15.5-ounce can cannellini beans, rinsed
  6. Check 1/3cup pesto
  7. Check 1 lemon, thinly sliced
  8. Check 1/2cup pitted kalamata olives

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.