Lemon and Olive Chicken With Arugula and White Bean Salad

Lemon and Olive Chicken With Arugula and White Bean Salad
Sang An
Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

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

 

Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories 376
  • 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
What does this mean? See Nutrition 101.