Ingredients
Scale
- 1.5 lbs chicken breasts, pounded to even thickness
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 4 cups baby arugula or chopped kale
- 1/2 cup shaved or grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Juice and zest of 2 large lemons
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly cracked black pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels to ensure a good sear. Rub them with one tablespoon of olive oil, salt, pepper, and a pinch of lemon zest. Let them sit for a few minutes at room temperature while you preheat your grill or grill pan to medium-high heat.
- Place the chicken on the hot grill. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, move the chicken to a cutting board and let it rest for at least 5 minutes before slicing into bite-sized strips. Resting the meat keeps the juices inside.
- In a small bowl, whisk together the remaining olive oil, lemon juice, remaining lemon zest, minced garlic, and red pepper flakes. Add a pinch of salt and pepper. Whisk vigorously until the dressing is emulsified and well-combined.
- In a large mixing bowl, combine the rinsed cannellini beans, baby arugula, and chopped parsley. Pour the dressing over the bean mixture and toss gently to coat. The beans will soak up the lemon and garlic flavors beautifully.
- Add the sliced grilled chicken to the bowl with the bean mixture. Sprinkle the Parmesan cheese over the top and toss one final time. Serve immediately while the chicken is still warm, or chill in the refrigerator for an hour to let the flavors meld together.
- Cook Time: 30 minutes