Roasted Chicken and Cannellini Bean Salad

Elevate your weeknight dinner with this vibrant Roasted Chicken and Cannellini Bean Salad—a perfect balance of hearty, healthy, and flavorful. Tender, oven-roasted chicken seasoned with smoky paprika and garlic powder pairs beautifully with creamy cannellini beans, juicy cherry tomatoes, crisp cucumber, and red onion for a medley of textures. Tossed in a refreshing homemade lemon-herb dressing with a hint of honey and Dijon mustard, this protein-packed meal is served over a bed of fresh mixed greens for a satisfying, wholesome dish. Ready in just 45 minutes and boasting zesty, Mediterranean-inspired flavors, this salad is ideal for busy evenings or light meal prep. Whether served warm or chilled, it’s a delicious way to enjoy clean eating without compromising on taste.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts, boneless and skinless
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 1.5 teaspoons Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 14-ounce can Cannellini beans, canned, drained and rinsed
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, diced
• 0.25 medium Red onion, thinly sliced
• 0.25 cup Fresh parsley, chopped
• 3 tablespoons Lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 4 cups Mixed salad greens

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 3

Pat the chicken breasts dry with paper towels and rub 1 tablespoon of olive oil over both pieces.

Step 4

In a small bowl, mix 1 teaspoon salt, garlic powder, paprika, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.

Step 5

Place the chicken on the prepared baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6

Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing it into thin strips.

Step 7

While the chicken is cooking, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, 2 tablespoons of olive oil, 0.5 teaspoon salt, and chopped parsley until well combined. Set aside.

Step 8

In a large mixing bowl, combine the drained and rinsed cannellini beans, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

Step 9

Add the sliced chicken and salad greens to the bowl with the vegetables and beans.

Step 10

Drizzle the lemon-herb dressing over the salad and gently toss everything to coat evenly.

Step 11

Serve immediately, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1344.2g)

Amount per serving	% Daily Value*
Calories	1079.1

Total Fat 16.9g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 295.8mg	0%
Sodium 4451.4mg	0%
Total Carbohydrate 95.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 18.4g
Protein 137.3g	0%

Vitamin D 3.5IU	0%
Calcium 478.5mg	0%
Iron 17.6mg	0%
Potassium 3808.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.0%

Protein: 50.7%

Carbs: 35.3%