Lemon and Olive Chicken With Arugula and White Bean Salad

Photo by Sang An

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 25 min
Total Time 40 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 376 calories
- Fat 26 g
- Sat Fat 6 g
- Cholesterol 111 mg
- Sodium 569 mg
- Protein 32 g
- Carbohydrate 3 g
- Sugar 0 g
- Fiber 1 g
- Iron 2 mg
- Calcium 24 mg
July 2011

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

Ingredients

2 1/2 to 3 pounds bone-in, skin-on chicken pieces
kosher salt and black pepper
2 teaspoons olive oil
4 cups arugula
1 15.5-ounce can cannellini beans, rinsed
1/3 cup pesto
1 lemon, thinly sliced
1/2 cup pitted kalamata olives

Directions

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