Chicken: Lemon and Olive Chicken with Arugula and White Bean Salad

Serves 4.
2 1/2 to 3 lbs. chicken pieces
Kosher salt, black pepper
2 t olive oil
4 cups arugula
1 15.5 oz. can cannellini beans, rinsed
1/3 cup pesto
1 lemon, thinly sliced
1/2 cup pitted kalamata olives
Heat oven to 400 F.  Season chicken with 1/2 t salt, 1/4 t pepper.  Heat oil in large skillet over med-high heat.  Working in batches if necessary, cook chicken until golden brown, 5-6 mins per side.  Reserve skilled, transfer chicken to rimmed baking sheet and bake until cooked through, 15-20 mins.  Meanwhile in a medium bowl, toss arugula and beans with pesto and 1/4 t each salt and pepper.  Add lemon to drippings in the skillet and cook until golden, 1-2 mins per side.  Mix in olives.  Top chicken with olives and lemon and serve with salad.