Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

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Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

Chicken White Bean Salad

I am finding out that in the blogging world, things can and do go awry…….I guess I should have know that it would not always be smooth sailing. I use a photo editing program that is currently experiencing difficulty. So this post will not have my usual formatting. As soon as my editing program is back to normal I will replace the photos to the type I usually have.


So, that being said ………..this weeks Date Night Dinner is of a lighter fare. We are still trying to eat “better”. I am once again using beans, but this time in a salad. In one of my previous jobs we had a lemon rosemary chicken marinade that we used for our chicken and I always ¬†thought it made the chicken juicy and flavorful. So since I could not for the life of me remember the recipe, I made up my own. It turned out very good. I used some of the same flavors for the salad and viola`……..a match made in heaven.

Chicken White Bean Salad Collage

Maybe I am thinking of spring and summer and this will be a perfect dinner to eat alfresco. In better weather ……..the day I made this was one of the many days that it snowed this past month……..you could easily grill the chicken for your alfresco dining pleasure!

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad
Author: 
Serves: 2
 
Ingredients
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, chopped
  • Juice of ½ lemon
  • 5 tablespoons olive oil, divided
  • salt & pepper
  • 2 - 6oz boneless, skinless, chicken breast
  • 2 tablespoons dijon mustard
  • Juice of ½ lemon
  • 1 tablespoon red wine vinegar
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby arugula
  • ⅛ small red onion thinly sliced
Instructions
  1. For the Chicken:
  2. Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from ½ the lemon, 2 tablespoons olive oil, ¼ teaspoon salt and pepper in a dish large enough to hold the chicken breast. Add the chicken turning to coat with marinade. Cover and refrigerate for 30 minutes.
  3. Heat 1 tablespoon of olive soil in a skillet over medium heat. Remove the chicken from the marinade ( throw away remaining marinade). Cook 6 to 8 minutes per side ( depending on thickness of chicken) until cooked through (internal temperature of 165*)
  4. For the Salad:
  5. In a large bowl whisk the dijon mustard, juice form ½ lemon, 1 tablespoon red wine vinegar, and 2 tablespoons for reaming olive oil, and salt and pepper to taste. Add beans, arugula, and red onion, toss to combine.
  6. To Serve:
  7. Divide the salad between to dinner plates and serve with chicken breast.

 

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