Name: Shredded Chicken with White Bean Ragout
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; 0.5 tbsp extra virgin olive oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 cup low-sodium chicken broth; 1 cup baby spinach; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

YOUR SOLIN GENERATED RECIPE

Shredded Chicken with White Bean Ragout

Sautéed aromatics and tender shredded chicken simmered in a creamy white bean ragout with a bright splash of lemon for a vibrant finish.

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NUTRITION

Protein

53.4g

Fat

13.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cannellini beans

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup low-sodium chicken broth

1 cup baby spinach

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Place the chicken breast in a small pot of simmering water and cook for 12-15 minutes until fully cooked, then remove and shred with two forks.
2
Heat the extra virgin olive oil in a skillet over medium heat and sauté the diced yellow onion until translucent.
3
Add the minced garlic and dried oregano to the skillet, stirring for 1 minute until fragrant.
4
Stir in the rinsed cannellini beans and chicken broth, using a spoon to lightly mash a few beans to create a creamy texture.
5
Fold the shredded chicken and baby spinach into the ragout, cooking until the spinach is wilted and the sauce has thickened slightly.
6
Finish with sea salt, black pepper, and a fresh squeeze of lemon juice before serving.