Lemon-Herb Butter Beans with Roasted Tomatoes

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

Lemon-Herb Butter Beans with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Butter Beans with Roasted Tomatoes

Sautéed chicken and creamy butter beans tossed with blistered tomatoes and a bright lemon-herb dressing for a zesty, protein-packed lunch.

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NUTRITION

477kcal
Protein
45.8g
Fat
11.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

1 cup Butter beans

1 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 tsp Dried oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cherry tomatoes on the baking sheet, drizzle with a tiny amount of olive oil and a pinch of sea salt, then roast for 12 minutes until blistered.

  • 3

    While the tomatoes roast, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken, sautéing for 5-7 minutes until golden and cooked through.

  • 5

    Lower the heat to medium and stir in the minced garlic and the drained butter beans, cooking for 2 minutes until the beans are warmed.

  • 6

    Remove the skillet from the heat and gently fold in the roasted tomatoes along with any juices from the baking sheet.

  • 7

    Add the lemon zest, lemon juice, and fresh parsley, tossing everything together until well combined.

  • 8

    Transfer to a bowl and serve immediately while warm.

Lemon-Herb Butter Beans with Roasted Tomatoes

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

Lemon-Herb Butter Beans with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Butter Beans with Roasted Tomatoes

Sautéed chicken and creamy butter beans tossed with blistered tomatoes and a bright lemon-herb dressing for a zesty, protein-packed lunch.

NUTRITION

477kcal
Protein
45.8g
Fat
11.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

1 cup Butter beans

1 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 tsp Dried oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Place the cherry tomatoes on the baking sheet, drizzle with a tiny amount of olive oil and a pinch of sea salt, then roast for 12 minutes until blistered.

  • 3

    While the tomatoes roast, dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

  • 4

    Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken, sautéing for 5-7 minutes until golden and cooked through.

  • 5

    Lower the heat to medium and stir in the minced garlic and the drained butter beans, cooking for 2 minutes until the beans are warmed.

  • 6

    Remove the skillet from the heat and gently fold in the roasted tomatoes along with any juices from the baking sheet.

  • 7

    Add the lemon zest, lemon juice, and fresh parsley, tossing everything together until well combined.

  • 8

    Transfer to a bowl and serve immediately while warm.