Name: White Bean Artichoke Savory Lunch Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Canned white beans; 0.5 cup Marinated artichoke hearts; 0.5 cup Cooked quinoa; 2 cup Fresh arugula; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Hemp seeds

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

YOUR SOLIN GENERATED RECIPE

White Bean Artichoke Savory Lunch Bowl

Sautéed chicken breast and creamy white beans tossed with zesty marinated artichokes over a bed of fresh arugula for a vibrant and satisfying lunch.

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NUTRITION

Protein

44.0g

Fat

29.7g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Canned white beans

0.5 cup Marinated artichoke hearts

0.5 cup Cooked quinoa

2 cup Fresh arugula

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Hemp seeds

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and half of the dried oregano.
2
Heat a skillet over medium heat with a small drizzle of olive oil and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
3
Remove the chicken from the heat and let it rest for a few minutes before slicing it into bite-sized strips.
4
In a large mixing bowl, combine the cooked quinoa, rinsed white beans, and the marinated artichoke hearts.
5
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and the remaining dried oregano to create the dressing.
6
Add the fresh arugula and sliced chicken to the large bowl, then pour the dressing over the top.
7
Toss everything gently until well coated and finish by sprinkling with hemp seeds for a nutty crunch.