Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad

Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad

2

"Flavorful chicken and arugula salad, topped with Reduced Sodium Cheddar cheese, makes for a perfect quick spring meal."

Ingredients

30 m servings 430 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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; 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.
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Reviews

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  1. 3 Ratings

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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...

This was a really nice dinner. I had turkey breast cutlets on hand and used those. Other than that, I added a few slices of red onions that I had leftover. It was a meal that I will definitely e...