Creamy Herb-Roasted White Bean and Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted White Bean and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted White Bean and Vegetable Skillet

A vibrant skillet dish featuring tender roasted white beans and fresh seasonal vegetables enveloped in a luscious, tangy Greek yogurt cream, accentuated by fragrant herbs. Perfect as a wholesome main course for breakfast, lunch, or dinner.

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NUTRITION

408kcal
Protein
31.1g
Fat
6.2g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked White Beans

1 cup chopped Kale

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Zucchini

1/2 cup Low-Fat Plain Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the white beans, chopped kale, halved cherry tomatoes, sliced zucchini, and minced garlic. Drizzle with olive oil and toss gently to coat evenly.

  • 3

    Spread the vegetable and bean mixture onto a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes until the vegetables soften and begin to develop a light golden color.

  • 4

    While the vegetables roast, prepare the creamy herb sauce by mixing the low-fat Greek yogurt with the fresh chopped herbs. Season with salt and black pepper to taste.

  • 5

    Once the roasted mixture is ready, remove it from the oven and transfer it to a skillet or serving bowl. Drizzle the creamy herb yogurt over the top and gently toss to combine.

  • 6

    Serve warm as a nourishing meal suitable for breakfast, lunch, or dinner.

Creamy Herb-Roasted White Bean and Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted White Bean and Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted White Bean and Vegetable Skillet

A vibrant skillet dish featuring tender roasted white beans and fresh seasonal vegetables enveloped in a luscious, tangy Greek yogurt cream, accentuated by fragrant herbs. Perfect as a wholesome main course for breakfast, lunch, or dinner.

NUTRITION

408kcal
Protein
31.1g
Fat
6.2g
Carbs
58.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked White Beans

1 cup chopped Kale

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Zucchini

1/2 cup Low-Fat Plain Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic, minced

2 tablespoons Fresh Herbs (Parsley & Thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the white beans, chopped kale, halved cherry tomatoes, sliced zucchini, and minced garlic. Drizzle with olive oil and toss gently to coat evenly.

  • 3

    Spread the vegetable and bean mixture onto a baking sheet lined with parchment paper. Roast in the oven for about 15-20 minutes until the vegetables soften and begin to develop a light golden color.

  • 4

    While the vegetables roast, prepare the creamy herb sauce by mixing the low-fat Greek yogurt with the fresh chopped herbs. Season with salt and black pepper to taste.

  • 5

    Once the roasted mixture is ready, remove it from the oven and transfer it to a skillet or serving bowl. Drizzle the creamy herb yogurt over the top and gently toss to combine.

  • 6

    Serve warm as a nourishing meal suitable for breakfast, lunch, or dinner.