Name: Grilled Chicken Breast with Mixed Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Chicken Breast; 3/4 cup Mixed Canned Beans (Kidney/Chickpea); 3 tablespoons Non-fat Greek Yogurt; 1.5 teaspoons Olive Oil; 1/2 cup diced Red Bell Pepper; 2 tablespoons diced Red Onion; 1 tablespoon Lemon Juice; 1 tablespoon chopped Fresh Parsley

Grilled Chicken Breast with Mixed Bean Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Bean Salad

Tender grilled chicken breast served over a vibrant mixed bean and bell pepper salad, finished with a dollop of creamy lemon-yogurt dressing.

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NUTRITION

Protein

42.1g

Fat

11.2g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

3/4 cup Mixed Canned Beans (Kidney/Chickpea)

3 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Olive Oil

1/2 cup diced Red Bell Pepper

2 tablespoons diced Red Onion

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a medium bowl, combine the rinsed mixed beans, diced red bell pepper, and finely chopped red onion.
4
Whisk together the Greek yogurt, olive oil, lemon juice, and chopped parsley in a small bowl to create the dressing.
5
Toss the bean salad with two-thirds of the yogurt dressing until well coated.
6
Slice the grilled chicken into thin strips and place it on top of the bean salad.
7
Drizzle the remaining dressing over the chicken and garnish with extra parsley if desired.