Name: Slow-Cooked Chicken and Legumes au Confit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cannellini beans; 2 tsp Extra virgin olive oil; 2 clove Garlic; 1 tsp Fresh thyme; 1 tsp Fresh rosemary; 1 cup Baby spinach; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Chicken bone broth

Slow-Cooked Chicken and Legumes au Confit

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Chicken and Legumes au Confit

Tender chicken and creamy cannellini beans slow-simmered in a fragrant garlic-herb oil for a silky and satisfying finish.

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NUTRITION

Protein

55.3g

Fat

15.1g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cannellini beans

2 tsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh thyme

1 tsp Fresh rosemary

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Chicken bone broth

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PREPARATION

1
Dice the chicken breast into 1-inch cubes and season with the sea salt and black pepper.
2
Thinly slice the garlic cloves and finely chop the fresh thyme and rosemary leaves.
3
In a small heavy-bottomed pot or deep skillet, heat the extra virgin olive oil over very low heat.
4
Add the sliced garlic, thyme, and rosemary to the oil, allowing them to gently infuse for 4 minutes until the oil is fragrant.
5
Increase the heat to medium-low and add the seasoned chicken cubes, stirring to coat them in the herb oil.
6
Add the rinsed cannellini beans and the chicken bone broth to the pot.
7
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer gently for 18 minutes until the chicken is cooked through and tender.
8
Remove the lid and fold in the baby spinach, stirring for 1 minute until the leaves are just wilted and the sauce is glossy.