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Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

  • Author: Marty Boyd
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: dinner
  • Method: cook
  • Cuisine: American

Scale

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, chopped
  • Juice of 1/2 lemon
  • 5 tablespoons olive oil, divided
  • salt & pepper
  • 26oz boneless, skinless, chicken breast
  • 2 tablespoons dijon mustard
  • Juice of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby arugula
  • 1/8 small red onion thinly sliced

Instructions

  1. For the Chicken:
  2. Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from 1/2 the lemon, 2 tablespoons olive oil, 1/4 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 1/2 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.

Keywords: chicken, garlic, lemon, cannellini beans, arugula, dinner