LEMON OLIVE CHICKEN

Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
• kosher salt and black pepper
• 2 teaspoons olive oil
• 4 cups arugula
• 1 15.5-ounce can cannellini beans, rinsed
• 1/3 cup pesto
• 1 lemon, thinly sliced
• 1/2 cup pitted kalamata olives

Directions

1. Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. 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.
3. Reserving the skillet, transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes.
4. Meanwhile, in a medium bowl, toss the arugula and beans with the pesto and ¼ teaspoon each salt and pepper.
5. 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.

By Dawn Perry,  July 2011

Nutritional Information

• Per Serving
• Calories 376

• Fat  26g
• Sat Fat  6g
• Cholesterol  111mg
• Sodium  569mg
• Protein  32g
• Carbohydrate  3g
• Sugar  0g
• Fiber  1g
• Iron  2mg
• Calcium  24mg