Rosemary Chicken with Arugula and White Beans

I’ve been saving this Real Simple recipe since last spring. I guess I was saving it as a backup, because it’s an easy recipe that looked right up my alley, so I figured I’d use it when inspiration and energy were low. That time struck recently, and just as I thought, this hit the spot. It’s nothing really original, but I love these flavors. I adapted the cooking (in the oven instead of in the pan, which I now prefer for chicken breasts, especially if they’re not split) and mixed the dressing with just the beans, serving them with the arugula only when I was making the plates. That’s how I recommend this simple and delicious dish.

2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh rosemary
2 cloves garlic, chopped
5 Tbsp. olive oil
kosher salt and black pepper
4 6-oz. boneless, skinless chicken breasts
2 tsp. Dijon mustard
1 15.5-oz. can cannellini beans, rinsed
4 cups baby arugula (about 3 oz.)
¼ small red onion, thinly sliced (or a shallot)

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 Tbsp. of the oil, ½ tsp. salt, and ¼ tsp. pepper. (I mixed this in a bowl, then added it to the chicken in the dish.) Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

Meanwhile, in a large bowl, whisk together the mustard, 2 Tbsp. of the remaining oil, and ½ tsp. each salt and pepper. Add the beans and onion and toss to combine.

If cooking the chicken on the stovetop, heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Otherwise, preheat the oven to 350 °F and cook the chicken for 35 minutes, or until cooked just about all the way through, then broil for 10 minutes.

Serve the chicken with the arugula and bean mixture.