Name: Grilled Chicken and Kidney Bean Salad with Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1/2 cup Kidney Beans; 1 cup Spinach; 1 cup Kale; 1 cup Rocket; 1/2 cup Cucumber; 1/2 cup Cherry Tomatoes; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Kidney Bean Salad with Mixed Greens

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 Kidney Bean Salad with Mixed Greens

Grilled chicken and kidney beans tossed with a vibrant mix of kale, rocket, and spinach, topped with crisp cucumber.

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NUTRITION

Protein

40.4g

Fat

18.2g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Kidney Beans

1 cup Spinach

1 cup Kale

1 cup Rocket

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin 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 approximately 6 minutes per side or until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
4
In a large salad bowl, combine the kale, rocket, and spinach leaves.
5
Add the rinsed kidney beans, sliced cucumber, and halved cherry tomatoes to the bowl.
6
Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create the dressing.
7
Drizzle the dressing over the salad and toss gently to ensure all leaves are lightly coated.
8
Top the salad with the warm grilled chicken strips and serve immediately.