Name: Creamy Tuscan White Bean Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cannellini beans; 0.25 cup full-fat coconut milk; 0.5 tbsp extra virgin olive oil; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Creamy Tuscan White Bean Skillet

Sautéed chicken and creamy cannellini beans simmered in a velvety sun-dried tomato sauce with wilted spinach for a comforting, savory finish.

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NUTRITION

Protein

54.5g

Fat

26.9g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.25 cup full-fat coconut milk

0.5 tbsp extra virgin olive oil

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, and dried oregano.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
4
Stir in the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until highly fragrant.
5
Add the rinsed cannellini beans and pour in the coconut milk, stirring to combine and scraping up any browned bits from the pan.
6
Bring the sauce to a gentle simmer for 2-3 minutes until it begins to thicken.
7
Fold in the fresh baby spinach and stir until the leaves are just wilted, then serve immediately.