Name: Grilled Chicken and White Bean Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cannellini Beans; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 cup Arugula; 0.5 teaspoon Dried Oregano

Grilled Chicken and White Bean Salad with Lemon Vinaigrette

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 White Bean Salad with Lemon Vinaigrette

Grilled chicken breast tossed with hearty cannellini beans and a zesty lemon-yogurt dressing, finished with a handful of peppery arugula.

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NUTRITION

Protein

43.7g

Fat

9.4g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cannellini Beans

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 cup Arugula

0.5 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, and half of the dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest before slicing into strips.
3
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, olive oil, and the remaining oregano until smooth and creamy.
4
Rinse and drain the cannellini beans thoroughly under cold water.
5
In a large salad bowl, combine the sliced grilled chicken, drained beans, and fresh arugula.
6
Pour the lemon-yogurt dressing over the salad and toss gently to ensure everything is evenly coated.