- Calories 376
- Fat 26g
- Sat fat 6g
- Cholesterol 111mg
- Sodium 569mg
- Protein 32g
- Carbohydrate 3g
- Sugar 0g
- Fiber 1g
- Iron 2mg
- Calcium 24mg
Lemon and Olive Chicken With Arugula and White Bean Salad
Sang An
How to Make It
Step 1
Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2
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.
Step 3
Reserving the skillet, transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes.
Step 4
Meanwhile, in a medium bowl, toss the arugula and beans with the pesto and ¼ teaspoon each salt and pepper.
Step 5
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.
Claudette49
2013-04-04T16:24:49-04:00
Lemons, pitted Kalamata Olives and chicken are staples in my household. You can do so much with any of these ingredients. Haven't tried this recipe yet, but saved it, and will try it soon. (Not sure about the salad though.) Will review then.
marylouisedavis
2012-05-30T08:32:28-04:00
I haven't tried recipe yet, but it does sound yummy and looks easy, which is right up my alley, tasty and easy!! thank you
