Name: Zuni-Style Crisp Chicken Breast with Bean & Fennel Salad
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless, skin-on chicken breast; 1/2 tsp kosher salt; 1/4 tsp cracked black pepper; 1 tsp olive oil; 1/2 cup cannellini beans, drained and rinsed; 1/2 cup cherry tomatoes, halved; 1/4 cup thinly sliced fennel bulb; 1 tbsp chopped fresh parsley; 1 tsp lemon zest; 1 tbsp lemon juice; 1 cup arugula; 1 tsp sherry vinegar; 1 tsp extra-virgin olive oil (for salad); Flaky sea salt, for finishing

Zuni-Style Crisp Chicken Breast with Bean & Fennel Salad

miradugm

Channeling the iconic Zuni Café’s California-Mediterranean style, this lunch dish delivers vibrant flavors and a perfect balance of textures. Crisp-skinned chicken breast sits atop a lively salad of creamy cannellini beans, sweet cherry tomatoes, and aromatic fennel, all tossed with peppery arugula and a bright lemon-sherry vinaigrette. The result is a plate that’s as beautiful as it is nourishing—light yet deeply satisfying, with every bite evoking the sunny, market-driven spirit of San Francisco’s most beloved bistro. This is a lunch you’ll want to linger over, preferably with a view and a glass of something chilled.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Pat chicken breast dry and season both sides with kosher salt and black pepper.
Heat 1 tsp olive oil in an oven-safe skillet over medium-high. Place chicken breast skin-side down, pressing lightly for even browning. Sear for 3-4 minutes until skin is golden and crisp.
Flip chicken breast, then transfer skillet to oven. Roast for 12-15 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
Meanwhile, in a mixing bowl, combine cannellini beans, cherry tomatoes, fennel, parsley, lemon zest, and lemon juice. Toss gently.
In a small bowl, whisk together sherry vinegar and extra-virgin olive oil. Toss arugula with vinaigrette just before plating.
To serve, mound the bean and vegetable salad on a plate. Top with arugula. Slice chicken breast and arrange on top. Finish with flaky sea salt and an extra drizzle of olive oil if desired.