Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad
INGREDIENTS
- 1 tsp. paprika, preferably smoked
- 1-1/4 tsp. dried rosemary, crushed, divided
- 3/4 tsp. freshly ground black pepper, divided
- 4 (4 to 5 oz. each) boneless, skinless chicken breast halves, pounded to an even 1/2-inch thickness
- 1 Tbsp. plus 2 tsp. olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 1 can (16 oz.) no-salt-added navy or great northern beans, rinsed, drained
- 2 cups loosely packed baby arugula, watercress sprigs or baby spinach leaves
- 1 Tbsp. white wine vinegar or white balsamic vinegar
- 1 cup (4 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
DIRECTIONS
- 1
Combine paprika, 1 teaspoon rosemary and 1/2 teaspoon pepper; rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.
- 2
Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; sauté 3 minutes. Transfer mixture to a large bowl; stir in beans and remaining pepper. Stir in arugula and vinegar. Stir in 3/4 cup cheese; transfer to four serving plates. Top with chicken and any remaining juices from the plate. Top with remaining cheese.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 438
Total Fat 19.4g
Saturated Fat 7.0g
Trans Fat 8.3g
Polyunsaturated Fat 1.6g
Cholesterol 100mg
Sodium 217mg
Carbohydrates 22g
Protein 40g
Dietary Fiber 7g
Vitamin A 117%
Vitamin C 26%
Calcium 304%
Iron 4%
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