Italian · Lunch
Grilled Chicken and Bean Salad
Grilled chicken breast served over a room-temperature salad of cannellini beans, arugula, and cherry tomatoes, dressed with lemon juice and olive oil. Garlic and oregano season the chicken; red wine vinegar sharpens the beans. Finished with shaved Parmesan and black pepper.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
481Calories
54.3gProtein
20.8gFat
21.4gCarbs
3.2gSugar
6.9gFiber
420mgSodium
156mgChol
4.8gSat Fat
1350mgPotassium
230mgCalcium
3.6mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken breast dry and rub with 1 tbsp olive oil, minced garlic, oregano, salt and pepper. Let rest 5 minutes.
2
Grill
Place on preheated medium-high grill 5 to 6 minutes per side until internal temperature reaches 165°F with char marks visible.
3
Combine
In a bowl, toss cannellini beans, arugula, and cherry tomatoes with remaining 1 tbsp olive oil, lemon juice, and red wine vinegar.
4
Plate
Arrange chicken strips over salad, shave Parmesan on top, and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 180g180g cannellini beans (about half a 15 oz can, drained)
- 60g60g arugula
- 150g150g cherry tomatoes
- 60ml60ml olive oil
- 30ml30ml lemon juice
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp dried oregano
- 28g28g Parmesan
- salt, to taste
- black pepper, to taste
- 2 clove2 clove garlic
