Rosemary Chicken With Arugula and White Beans

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Rosemary Chicken With Arugula and White Beans

Prep Time: 15 minutes

Total Time: 50 minutes

Yield: : 4-

Calories per serving: : 394-

Fat per serving: : 21g-

rosemary chicken arugula 300 Rosemary Chicken With Arugula and White Beans


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. By Dawn Perry


Fat 21g Sat Fat 3g Cholesterol 94mg Sodium 594mg Protein 38g Carbohydrate 11g Sugar 0g Fiber 3g Iron 2mg Calcium 118mg
 Rosemary Chicken With Arugula and White Beans

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