Rosemary Chicken with Arugula and White Beans

This is such an easy and healthy dinner recipe that I will definitely make it again! I clipped it from a Real Simple magazine.  I let the chicken marinate for 2 hours before cooking, it was very tasty. 

Ingredients

2 tablespoons red wine vinegar

2 tablespoons chopped fresh rosemary

2 cloves garlic, chopped

5 tablespoons olive oil

kosher salt and black pepper

4 6-ounce boneless, skinless chicken breasts

2 teaspoons Dijon mustard

1 15.5-ounce can cannellini beans, rinsed

4 cups baby arugula (about 3 ounces)

1/4 small red onion, thinly sliced

Directions

In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.

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

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. Serve the chicken with the arugula and beans.