Grilled Chicken Breast with Arugula and White Bean Salad

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

Grilled Chicken Breast with Arugula and White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula and White Bean Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of peppery arugula and creamy cannellini beans with a bright citrus dressing.

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NUTRITION

311kcal
Protein
32.1g
Fat
13g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Cannellini Beans

2 cups Arugula

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

1 tablespoon Red Onion

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast with minced garlic, dried oregano, salt, pepper, and a splash of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, whisk together the olive oil, remaining lemon juice, and a pinch of salt to create the dressing.

  • 4

    Add the arugula, rinsed cannellini beans, halved cherry tomatoes, and thinly sliced red onion to the bowl.

  • 5

    Toss the salad gently until every leaf and bean is coated in the bright dressing.

  • 6

    Slice the grilled chicken into strips and serve it warm over the fresh salad.

Grilled Chicken Breast with Arugula and White Bean Salad

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

Grilled Chicken Breast with Arugula and White Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula and White Bean Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of peppery arugula and creamy cannellini beans with a bright citrus dressing.

NUTRITION

311kcal
Protein
32.1g
Fat
13g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Cannellini Beans

2 cups Arugula

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

1 tablespoon Red Onion

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast with minced garlic, dried oregano, salt, pepper, and a splash of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

  • 3

    In a medium bowl, whisk together the olive oil, remaining lemon juice, and a pinch of salt to create the dressing.

  • 4

    Add the arugula, rinsed cannellini beans, halved cherry tomatoes, and thinly sliced red onion to the bowl.

  • 5

    Toss the salad gently until every leaf and bean is coated in the bright dressing.

  • 6

    Slice the grilled chicken into strips and serve it warm over the fresh salad.