Grilled Chicken and White Bean Salad with Roasted Broccoli

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

Grilled Chicken and White Bean Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and White Bean Salad with Roasted Broccoli

Tender grilled chicken tossed with creamy cannellini beans and charred roasted broccoli, finished with a bright lemon-herb dressing and toasted pine nuts.

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NUTRITION

438kcal
Protein
41g
Fat
20.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup Cannellini Beans, rinsed

1.5 cups Roasted Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Toasted Pine Nuts

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

    While the chicken rests, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic in a large mixing bowl.

  • 5

    Add the rinsed cannellini beans and the roasted broccoli to the bowl, tossing gently to coat in the dressing.

  • 6

    Slice the grilled chicken into strips and fold them into the salad.

  • 7

    Plate the salad and garnish with toasted pine nuts for a final crunch.

Grilled Chicken and White Bean Salad with Roasted Broccoli

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

Grilled Chicken and White Bean Salad with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and White Bean Salad with Roasted Broccoli

Tender grilled chicken tossed with creamy cannellini beans and charred roasted broccoli, finished with a bright lemon-herb dressing and toasted pine nuts.

NUTRITION

438kcal
Protein
41g
Fat
20.4g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup Cannellini Beans, rinsed

1.5 cups Roasted Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Toasted Pine Nuts

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15 minutes until the edges are charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for about 6 minutes per side until fully cooked.

  • 4

    While the chicken rests, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic in a large mixing bowl.

  • 5

    Add the rinsed cannellini beans and the roasted broccoli to the bowl, tossing gently to coat in the dressing.

  • 6

    Slice the grilled chicken into strips and fold them into the salad.

  • 7

    Plate the salad and garnish with toasted pine nuts for a final crunch.