Rosemary Chicken With Arugula and White Beans

Rosemary Chicken With Arugula and White Beans
David Prince
You can marinate the chicken and prepare the salad up to 12 hours in advance; just cook the chicken and toss the greens with the dressing before serving.

Get the recipe for Rosemary Chicken With Arugula and White Beans.
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Serves 4
preparation
15
minutes
cooking
50
minutes

Ingredients

2
tablespoons
red wine vinegar
2
tablespoons
chopped fresh rosemary
2
cloves garlic, chopped
5
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce boneless, skinless chicken breasts
2
teaspoons
Dijon mustard
1
15.5-ounce can cannellini beans, rinsed
4
cups
baby arugula (about 3 ounces)
1/4
small red onion, thinly sliced

Directions

  1. In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
  2. Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.
Dawn Perry
March 2012

Nutritional Information

  • Per Serving
  • Calories 394
  • Fat 21 g
  • Sat Fat 3 g
  • Cholesterol 94 mg
  • Sodium 594 mg
  • Protein 38 g
  • Carbohydrate 11 g
  • Sugar 0 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 118 mg
What does this mean? See Nutrition 101.

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