Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

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

Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

Enjoy a bright and hearty dish featuring tender, lemon-herb marinated chicken paired with creamy cannellini beans and wilted greens. The vibrant flavors from fresh lemon and aromatic herbs harmonize perfectly with the mild, creamy texture of the beans and the satisfying bite of the chicken.

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NUTRITION

369kcal
Protein
41.6g
Fat
9.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cannellini Beans

2 cups Baby Spinach

1 Lemon

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

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PREPARATION

  • 1

    Begin by preparing the lemon-herb marinade: In a small bowl, combine the juice of one lemon, 1 teaspoon of extra virgin olive oil, finely minced garlic, and the chopped fresh thyme and rosemary.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes.

  • 3

    While the chicken is marinating, rinse and drain the cannellini beans and set them aside.

  • 4

    Heat a non-stick skillet over medium heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely browned.

  • 5

    In the last 2 minutes of cooking, add the baby spinach directly into the skillet, stirring to allow the residual heat and juices to wilt the greens.

  • 6

    Once the chicken is cooked, transfer it to a plate. In the same skillet, gently warm the cannellini beans until heated through, allowing them to absorb the remaining flavors.

  • 7

    To serve, place the chicken breast on a plate, top with the warmed cannellini beans and wilted greens, and drizzle any extra pan juices over the dish.

Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

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

Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Creamy Cannellini Beans and Wilted Greens

Enjoy a bright and hearty dish featuring tender, lemon-herb marinated chicken paired with creamy cannellini beans and wilted greens. The vibrant flavors from fresh lemon and aromatic herbs harmonize perfectly with the mild, creamy texture of the beans and the satisfying bite of the chicken.

NUTRITION

369kcal
Protein
41.6g
Fat
9.2g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cannellini Beans

2 cups Baby Spinach

1 Lemon

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme and Rosemary

PREPARATION

  • 1

    Begin by preparing the lemon-herb marinade: In a small bowl, combine the juice of one lemon, 1 teaspoon of extra virgin olive oil, finely minced garlic, and the chopped fresh thyme and rosemary.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes.

  • 3

    While the chicken is marinating, rinse and drain the cannellini beans and set them aside.

  • 4

    Heat a non-stick skillet over medium heat. Add the marinated chicken breast and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely browned.

  • 5

    In the last 2 minutes of cooking, add the baby spinach directly into the skillet, stirring to allow the residual heat and juices to wilt the greens.

  • 6

    Once the chicken is cooked, transfer it to a plate. In the same skillet, gently warm the cannellini beans until heated through, allowing them to absorb the remaining flavors.

  • 7

    To serve, place the chicken breast on a plate, top with the warmed cannellini beans and wilted greens, and drizzle any extra pan juices over the dish.