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Rosemary Chicken With Arugula and White Beans

Rosemary Chicken With Arugula and White Beans
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2012

Nutritional Information

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

Quick Tip

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Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.

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