Weekend Recipe: Rosemary Chicken With Arugula and White Beans

rosemary-chicken-arugula_gal Taken from RealSimple.com. This recipe is listed under “Easy Weeknight Dinners for April”, but who wouldn’t love an easy dinner on the weekend?

Serves 4| Hands-On Time: 15m| Total Time: 50m


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


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.

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.