Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

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

Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

Savor a beautifully balanced dish that features tender pan-seared chicken accompanied by a silky white bean puree, elevated by a vibrant raspberry-balsamic glaze. This recipe delivers a delightful combination of savory and tangy flavors, perfect for a light yet satisfying meal any time of day.

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NUTRITION

373kcal
Protein
42.7g
Fat
9.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 clove Fresh Garlic

1.4 oz Raspberries

1 tsp Balsamic Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side or until fully cooked through, then set aside to rest.

  • 4

    In the same skillet, add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 5

    Add the cannellini beans and a splash of water or low-sodium chicken stock. Heat through briefly.

  • 6

    Transfer the beans and garlic to a blender and blend until smooth to form the creamy bean puree. Adjust seasoning with salt and pepper.

  • 7

    In a small bowl, mash the raspberries and mix in the balsamic vinegar to create a tangy glaze.

  • 8

    To plate, spread a layer of the white bean puree on the plate, place the sliced chicken breast on top, and drizzle the raspberry-balsamic glaze over the dish.

Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

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

Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy White Bean Puree and Raspberry-Balsamic Glaze

Savor a beautifully balanced dish that features tender pan-seared chicken accompanied by a silky white bean puree, elevated by a vibrant raspberry-balsamic glaze. This recipe delivers a delightful combination of savory and tangy flavors, perfect for a light yet satisfying meal any time of day.

NUTRITION

373kcal
Protein
42.7g
Fat
9.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 clove Fresh Garlic

1.4 oz Raspberries

1 tsp Balsamic Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Sear the chicken breast for about 4-5 minutes per side or until fully cooked through, then set aside to rest.

  • 4

    In the same skillet, add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 5

    Add the cannellini beans and a splash of water or low-sodium chicken stock. Heat through briefly.

  • 6

    Transfer the beans and garlic to a blender and blend until smooth to form the creamy bean puree. Adjust seasoning with salt and pepper.

  • 7

    In a small bowl, mash the raspberries and mix in the balsamic vinegar to create a tangy glaze.

  • 8

    To plate, spread a layer of the white bean puree on the plate, place the sliced chicken breast on top, and drizzle the raspberry-balsamic glaze over the dish.