Rosemary Chicken With Arugula and White Beans

Rosemary Chicken With Arugula and White Beans
David Prince
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Hands-On Time
15
minutes
Total Time
50
minutes
Serves 4

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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