Name: Grilled Chicken and Bean Salad with Carrot-Pea Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 oz Grilled Chicken Breast; 1/3 cup Cannellini Beans; 1/2 cup Sliced Carrots; 1/4 cup Green Peas; 1/2 cup Broccoli Florets; 2 tbsp Non-fat Greek Yogurt; 2 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Bean Salad with Carrot-Pea Medley

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Bean Salad with Carrot-Pea Medley

Grilled chicken breast and fiber-rich white beans tossed with a vibrant carrot-pea medley, finished with a creamy lemon-herb Greek yogurt dressing and crisp broccoli florets.

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NUTRITION

Protein

40.2g

Fat

13g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Grilled Chicken Breast

1/3 cup Cannellini Beans

1/2 cup Sliced Carrots

1/4 cup Green Peas

1/2 cup Broccoli Florets

2 tbsp Non-fat Greek Yogurt

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken grills, steam the carrots, peas, and broccoli florets until they are tender yet vibrant.
4
Rinse and drain the cannellini beans thoroughly under cold water.
5
In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, and a dash of dried oregano to create a smooth dressing.
6
Slice the grilled chicken into bite-sized strips.
7
Combine the chicken, beans, and steamed vegetables in a large salad bowl.
8
Pour the yogurt dressing over the salad and toss gently until every ingredient is lightly coated.