Lemon And Olive Chicken With Arugula And White Bean Salad

Name: Lemon And Olive Chicken With Arugula And White Bean Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 946 milliliters arugula; 439 grams cannellini beans, rinsed; 1 kilograms bone-in, skin-on chicken pieces; 118 milliliters pitted kalamata olives; 40 servings kosher salt and black pepper; 1 lemon, thinly sliced; 2 teaspoons olive oil; 79 milliliters pesto

Lemon And Olive Chicken With Arugulan And White Bean Salad is a gluten free and dairy free recipe with 40 servings. One portion of this dish contains roughly 5g of protein, 4g of fat, and a total of 69 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have arugula, kosher salt and pepper, skin-on chicken pieces, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Whole Chicken

Pepper

Salt

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper