Rating: 3 stars
51 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 15
  • 2 star values: 16
  • 1 star values: 5

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Credit: Sang An

Recipe Summary

total:
40 mins
hands-on:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

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  • 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.

  • Reserving the skillet, transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes.

  • Meanwhile, in a medium bowl, toss the arugula and beans with the pesto and ¼ teaspoon each salt and pepper.

  • 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.

Nutrition Facts

376 calories; fat 26g; saturated fat 6g; cholesterol 111mg; sodium 569mg; protein 32g; carbohydrates 3g; fiber 1g; iron 2mg; calcium 24mg.
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