Name: Roasted Chicken, Beet, and White Bean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Beets; 0.5 cup Cannellini beans; 0.5 oz Feta cheese; 2 cup Arugula; 1 tsp Olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Roasted Chicken, Beet, and White Bean Salad

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken, Beet, and White Bean Salad

Oven-roasted chicken and earthy beets tossed with creamy cannellini beans and tangy feta over a bed of crisp, vibrant arugula.

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NUTRITION

Protein

56.0g

Fat

14.1g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Beets

0.5 cup Cannellini beans

0.5 oz Feta cheese

2 cup Arugula

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel and cube the fresh beets into 1/2-inch pieces and place them on the baking sheet alongside the chicken breast.
3
Drizzle the chicken and beets with olive oil and season evenly with sea salt, black pepper, and dried oregano.
4
Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the beets are fork-tender.
5
Remove from the oven and let the chicken rest for 5 minutes before slicing into thin strips.
6
In a large mixing bowl, combine the arugula and the rinsed, drained cannellini beans.
7
Add the roasted beets and sliced chicken to the bowl.
8
Drizzle the fresh lemon juice over the salad and toss gently to combine all ingredients.
9
Transfer the salad to a serving plate and finish by sprinkling the crumbled feta cheese over the top.