Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Flavorful chicken and arugula salad, topped with Reduced Sodium Cheddar cheese, makes for a perfect quick spring meal.” - by Sargento®
Original recipe yields 4 servings
- 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.
- Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; saute 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.
Amount Per Serving (4 total)
- 430 cal
- 18.2 g
- 27.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Interesting idea, good flavors, and it made a nice meal. But the cheese was really off-putting. I know it was submitted by Sargento, but it really didn't fit this recipe. I can see non-melted chees..." See moree on fresh greens as a salad item, or melted cheese with beans as a side dish, but I can't justify it with the arugula and beans. So unfortunately for Sargento, if you take the cheese out it's pretty good. But I'll make it up to them by saying that Sargento is actually a good product when it's called for, and I prefer them to the other brands of cheeses."
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