Lemon And Olive Chicken With Arugula And White Bean Salad

Real Simple

Ready in: 45 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 40
Gluten Free
Dairy Free

Ingredients

  • 4 cups arugula
    Produce
  • 1 15.5-oz can cannellini beans, rinsed
    Canned and Jarred
  • 2 1/2 to 3 lbs bone-in, skin-on chicken pieces
    Meat
  • 1/2 cup pitted kalamata olives
    Canned and Jarred
  • kosher salt and black pepper
    Spices and Seasonings
  • 1 lemon, thinly sliced
    Produce
  • 2 tsps olive oil
    Oil, Vinegar, Salad Dressing
  • 1/3 cup pesto
    Pasta and Rice

Steps

  • Heat oven to 400 F. Season the chicken with teaspoon salt and 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 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.

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