Rosemary Chicken With Arugula and White Beans

Photo by David Prince

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 15 min
Total Time 50 min
Nutritional Information
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

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.

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.

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.

Ingredients

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

Directions

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.
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.
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.