Rosemary Chicken With Arugula and White Beans

rosemary-chicken-arugula
Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 394 calories
    • 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
  • March 2012

Ingredients

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