Grilled Chicken and Bean Salad with Citrus Vinaigrette

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

Grilled Chicken and Bean Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Bean Salad with Citrus Vinaigrette

Grilled chicken breast and hearty sorghum tossed with white beans and fresh orange segments, finished with a zesty citrus vinaigrette and toasted sunflower seeds.

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NUTRITION

448kcal
Protein
43.8g
Fat
12.7g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

30g dry Sorghum

60g Cannellini Beans

40g Arugula

50g Orange segments

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

5g Sunflower Seeds

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PREPARATION

  • 1

    Cook the sorghum in boiling water until tender, then drain and let it cool to room temperature.

  • 2

    Season the chicken breast with a pinch of salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a squeeze of orange juice to create the vinaigrette.

  • 4

    Place the arugula in a large salad bowl and top with the cooked sorghum, rinsed cannellini beans, and fresh orange segments.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad components.

  • 6

    Drizzle the citrus vinaigrette evenly over the dish and finish with a sprinkle of toasted sunflower seeds.

Grilled Chicken and Bean Salad with Citrus Vinaigrette

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

Grilled Chicken and Bean Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Bean Salad with Citrus Vinaigrette

Grilled chicken breast and hearty sorghum tossed with white beans and fresh orange segments, finished with a zesty citrus vinaigrette and toasted sunflower seeds.

NUTRITION

448kcal
Protein
43.8g
Fat
12.7g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Chicken Breast

30g dry Sorghum

60g Cannellini Beans

40g Arugula

50g Orange segments

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

5g Sunflower Seeds

PREPARATION

  • 1

    Cook the sorghum in boiling water until tender, then drain and let it cool to room temperature.

  • 2

    Season the chicken breast with a pinch of salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a squeeze of orange juice to create the vinaigrette.

  • 4

    Place the arugula in a large salad bowl and top with the cooked sorghum, rinsed cannellini beans, and fresh orange segments.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the salad components.

  • 6

    Drizzle the citrus vinaigrette evenly over the dish and finish with a sprinkle of toasted sunflower seeds.