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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dish featuring tender, pan-seared chicken breast served atop a creamy white bean puree with a vibrant, fresh raspberry glaze. This plate balances savory protein with a fruity tang, making it a perfect option for a satisfying meal at any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

354kcal
Protein
42.6g
Fat
9.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cannellini Beans

1/4 cup Fresh Raspberries

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon Balsamic Vinegar

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

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

    Place the chicken in the skillet and sear for about 4-5 minutes per side until fully cooked and golden brown. Remove and let rest.

  • 4

    In a blender or food processor, combine the cannellini beans, lemon juice, garlic, and a pinch of salt. Blend until smooth, adding a tablespoon of water if necessary to achieve a creamy consistency.

  • 5

    For the raspberry glaze, lightly mash the fresh raspberries with the balsamic vinegar. You can strain the mixture if you prefer a smoother sauce.

  • 6

    To plate, spread a generous layer of the white bean puree on the plate, slice the chicken breast, and arrange on top. Drizzle the fresh raspberry glaze over the chicken.

  • 7

    Garnish with additional raspberries or a sprinkle of black pepper if desired, and serve immediately.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dish featuring tender, pan-seared chicken breast served atop a creamy white bean puree with a vibrant, fresh raspberry glaze. This plate balances savory protein with a fruity tang, making it a perfect option for a satisfying meal at any time of day.

NUTRITION

354kcal
Protein
42.6g
Fat
9.2g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cannellini Beans

1/4 cup Fresh Raspberries

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 Garlic Clove

1 teaspoon 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

    Place the chicken in the skillet and sear for about 4-5 minutes per side until fully cooked and golden brown. Remove and let rest.

  • 4

    In a blender or food processor, combine the cannellini beans, lemon juice, garlic, and a pinch of salt. Blend until smooth, adding a tablespoon of water if necessary to achieve a creamy consistency.

  • 5

    For the raspberry glaze, lightly mash the fresh raspberries with the balsamic vinegar. You can strain the mixture if you prefer a smoother sauce.

  • 6

    To plate, spread a generous layer of the white bean puree on the plate, slice the chicken breast, and arrange on top. Drizzle the fresh raspberry glaze over the chicken.

  • 7

    Garnish with additional raspberries or a sprinkle of black pepper if desired, and serve immediately.