Lemon And Olive Chicken With Arugula And White Bean Salad

Real Simple

Ready in: 45 minutes
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 40
Gluten Free
Dairy Free


  • 4 cups arugula
  • 1 15.5-oz can cannellini beans, rinsed
    Canned and Jarred
  • 2 1/2 to 3 lbs bone-in, skin-on chicken pieces
  • 1/2 cup pitted kalamata olives
    Canned and Jarred
  • kosher salt and black pepper
    Spices and Seasonings
  • 1 lemon, thinly sliced
  • 2 tsps olive oil
    Oil, Vinegar, Salad Dressing
  • 1/3 cup pesto
    Pasta and Rice


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

Story Samples

News & Updates

Dungeons & Dragons Posts

All of my Books

Raven's Peak

World on Fire, Book 1.0

Raven's Fall

World on Fire, Book 2.0

Raven's Rise

World on Fire, Book 3.0

The Everett Exorcism

World of Shadows, Book 1.0

The Vatican Children

World of Shadows, Book 2.0

The Bishop's Legacy

World of Shadows, Book 3.0

The Ninth Circle

World at War, Book 0.0

Ripples Through Time

Time, Book 1.0

Second Chances

Time, Book 2.0


Horizon's Wake, Book 1.0


Horizon's Wake, Book 2.0

Graveyard of Empires

Graveyard of Empires, Book 1.0

Collision of Worlds

Graveyard of Empires, Book 2.0

All of my Skills