Grilled Chicken Breast with Creamy White Bean Salad

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

Grilled Chicken Breast with Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy White Bean Salad

Tender grilled chicken breast served over a creamy cannellini bean salad with crisp cucumber and dill, finished with a bright and zesty lemon squeeze.

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NUTRITION

347kcal
Protein
30.4g
Fat
15.1g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Grilled Chicken Breast

0.25 cup Cannellini Beans

1 tablespoon Nonfat Greek Yogurt

2.5 teaspoons Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes

1 cup Arugula

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

  • 4

    Rinse and drain the cannellini beans, then combine them in a bowl with the dressing, diced cucumber, and halved cherry tomatoes.

  • 5

    Toss the bean salad gently with fresh dill and a pinch of sea salt.

  • 6

    Slice the grilled chicken into strips and serve it over a bed of fresh arugula alongside the creamy bean salad.

Grilled Chicken Breast with Creamy White Bean Salad

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

Grilled Chicken Breast with Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy White Bean Salad

Tender grilled chicken breast served over a creamy cannellini bean salad with crisp cucumber and dill, finished with a bright and zesty lemon squeeze.

NUTRITION

347kcal
Protein
30.4g
Fat
15.1g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

2.4 ounces Grilled Chicken Breast

0.25 cup Cannellini Beans

1 tablespoon Nonfat Greek Yogurt

2.5 teaspoons Olive Oil

0.5 cup Diced Cucumber

0.5 cup Cherry Tomatoes

1 cup Arugula

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

  • 4

    Rinse and drain the cannellini beans, then combine them in a bowl with the dressing, diced cucumber, and halved cherry tomatoes.

  • 5

    Toss the bean salad gently with fresh dill and a pinch of sea salt.

  • 6

    Slice the grilled chicken into strips and serve it over a bed of fresh arugula alongside the creamy bean salad.