Name: Seared Paprika Chicken Breast with Sautéed Spinach and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 0.5 cup White Cannellini Beans; 1.5 tbsp Extra Virgin Olive Oil; 0.5 oz Spanish Chorizo; 2 cups Fresh Spinach; 2 cloves Garlic; 1 tsp Smoked Paprika; 1 tbsp Lemon Juice

Seared Paprika Chicken Breast with Sautéed Spinach and White Beans

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

YOUR SOLIN GENERATED RECIPE

Seared Paprika Chicken Breast with Sautéed Spinach and White Beans

Pan-seared chicken breast rubbed with smoky pimentón, served over a warm bed of garlicky spinach and creamy white beans.

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NUTRITION

Protein

44.3g

Fat

31g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup White Cannellini Beans

1.5 tbsp Extra Virgin Olive Oil

0.5 oz Spanish Chorizo

2 cups Fresh Spinach

2 cloves Garlic

1 tsp Smoked Paprika

1 tbsp Lemon Juice

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PREPARATION

1
Pat the chicken breast dry and season both sides with salt, pepper, and half of the smoked paprika.
2
Heat half of the olive oil in a large skillet over medium-high heat.
3
Sear the chicken for 5-7 minutes per side until golden brown and cooked through, then remove from the pan and let rest.
4
In the same skillet, add the remaining oil and the diced chorizo, cooking until the fat renders and it becomes slightly crisp.
5
Stir in the minced garlic and white beans, sautéing for 2 minutes until fragrant.
6
Add the fresh spinach and remaining paprika, tossing until the leaves are wilted and tender.
7
Squeeze fresh lemon juice over the bean and spinach mixture, then serve the sliced chicken on top.