Name: Chicken and White Bean Skillet with Roasted Vegetables
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 cup Zucchini; 0.5 cup Red bell pepper; 1 tsp Olive oil; 0.25 cup Low-sodium chicken broth; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 clove Garlic

Chicken and White Bean Skillet with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Chicken and White Bean Skillet with Roasted Vegetables

Pan-seared chicken and creamy cannellini beans simmered with vibrant roasted zucchini and peppers in a savory herb-infused broth.

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NUTRITION

Protein

52.7g

Fat

10.7g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cannellini beans

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Olive oil

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and toss the diced zucchini and red bell peppers with half of the olive oil on a baking sheet.
2
Roast the vegetables for 15 minutes until they are tender and slightly caramelized around the edges.
3
Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.
4
Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until fully cooked.
5
Remove the chicken from the skillet to rest on a cutting board, then add the minced garlic to the same skillet and sauté for 30 seconds.
6
Stir in the rinsed cannellini beans, the roasted vegetables, and the chicken broth, scraping the bottom of the pan to release the flavorful browned bits.
7
Slice the chicken into strips and return it to the skillet, simmering everything together for 2 minutes until the sauce has slightly thickened.