Name: Seared Chicken Breast with Creamy White Beans and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Chicken Tenders; 3/4 cup Cannellini Beans; 2 cups Fresh Spinach; 1 Large Egg; 1.5 tablespoons Extra Virgin Olive Oil; 1/4 cup Non-fat Greek Yogurt; 2 cloves Garlic; 1/4 cup Low-Sodium Chicken Broth

Seared Chicken Breast with Creamy White Beans and Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken Breast with Creamy White Beans and Spinach

Pan-seared chicken breast served over a bed of garlic-infused white beans and wilted spinach, topped with a soft-poached egg for a rich, silky finish.

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NUTRITION

Protein

79.5g

Fat

34g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Tenders

3/4 cup Cannellini Beans

2 cups Fresh Spinach

1 Large Egg

1.5 tablespoons Extra Virgin Olive Oil

1/4 cup Non-fat Greek Yogurt

2 cloves Garlic

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

1
Pat the chicken tenders dry and season with salt and pepper.
2
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
3
Sear the chicken for 3-4 minutes per side until golden and cooked through, then remove from the pan.
4
In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant.
5
Stir in the white beans and chicken broth, mashing a few beans with a fork to create a creamy texture.
6
Fold in the spinach and Greek yogurt, stirring until the greens are wilted and the sauce is smooth.
7
In a separate small pot of simmering water, poach the egg for 3 minutes until the white is set but the yolk remains runny.
8
Plate the creamy bean and spinach mixture, top with the seared chicken, and crown with the poached egg.