Rating: 3.5 stars
127 Ratings
  • 5 star values: 35
  • 4 star values: 35
  • 3 star values: 34
  • 2 star values: 18
  • 1 star values: 5
Dawn Perry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

394 calories; fat 21g; saturated fat 3g; cholesterol 94mg; sodium 594mg; protein 38g; carbohydrates 11g; fiber 3g; iron 2mg; calcium 118mg.
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