Name: Zesty Roasted Potato and Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium potato; 0.25 cup cannellini beans; 1 tsp olive oil; 1 cup arugula; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Potato and Bean Salad

Roasted chicken and potatoes provide a zesty crunch when tossed with creamy white beans, fresh arugula, and a bright lemon-herb dressing.

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NUTRITION

Protein

43.2g

Fat

9.6g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium potato

0.25 cup cannellini beans

1 tsp olive oil

1 cup arugula

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the potato and chicken breast into uniform 1-inch pieces to ensure even cooking.
3
Toss the potatoes on the baking sheet with half of the olive oil, sea salt, black pepper, and dried oregano.
4
Roast the potatoes for 15 minutes, then add the chicken pieces to the pan and roast for another 12 minutes until the chicken is cooked through and the potatoes are golden.
5
In a large mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and minced garlic to create the dressing.
6
Add the warm roasted potatoes and chicken, the cannellini beans, and the arugula to the bowl, tossing gently until the greens are slightly wilted and everything is coated in the zesty dressing.