Cherry Tomato Ricotta Beans, Bread, Arugula Salad, Cucumber Water

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 847kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 16 oz Water
  • Ice (optional)

Grilled Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil

Cherry Tomato Ricotta Beans

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Onion finely chopped
  • 3 cloves Garlic minced
  • 2 cups Cherry tomatoes
  • 1/4 cup Water
  • 2 TBSP Tomato paste
  • 2 cups Butter beans drained and rinsed
  • 1 Lemon zested
  • 2 TBSP Lemon juice
  • 2 cups Baby spinach
  • 1/2 cup Ricotta cheese
  • 1/4 cup Fresh basil torn
  • 1/2 tsp Red chili flakes (optional)

Toasted Sourdough

  • 2 slices Sourdough bread
  • 2 tsp Extra-virgin olive oil

Arugula Salad with Lemon Vinaigrette

  • 1 tsp Lemon juice
  • 2 tsp Extra-virgin olive oil
  • Salt and pepper to taste
  • 2 cups Arugula
US Customary - Metric

Instructions

  • Prepare the cucumber water: Add sliced cucumber to a pitcher with water (and ice if using). Let infuse in the fridge while you cook.
  • Cook the chicken breast: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
  • Prepare the beans: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
  • Add cherry tomatoes, water, salt, and pepper. Cover and cook for 5–7 minutes until tomatoes burst and soften. Lightly crush tomatoes with the back of a spoon to form a rustic sauce.
  • Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add butter beans. Stir in lemon zest and lemon juice.
  • Add spinach and diced chicken stir until wilted (1–2 minutes). Taste and adjust salt if needed (especially after lemon). Remove from the heat.
  • Toast the sourdough bread. Drizzle with oil.
  • Make the salad: In a bowl, whisk lemon juice, olive oil, salt, and pepper. Toss arugula in the bowl just before serving.
  • Final assembly: Spoon ricotta over the warm beans (leave slightly unmixed or gently swirl). Top with fresh basil and chili flakes.
  • Serve the beans with toasted sourdough, arugula salad, and cucumber water.

Nutrition

Calories: 847kcal | Carbohydrates: 79g | Protein: 54g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 104mg | Sodium: 518mg | Potassium: 2497mg | Fiber: 20g | Sugar: 18g | Vitamin A: 4945IU | Vitamin C: 93mg | Calcium: 343mg | Iron: 10mg

Cherry Tomato Ricotta Beans, Bread, Arugula Salad, Cucumber Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 847 kcal

Ingredients
 
 

Cucumber Water

  • 1/2 Cucumber sliced
  • 16 oz Water
  • Ice (optional)

Grilled Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil

Cherry Tomato Ricotta Beans

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Onion finely chopped
  • 3 cloves Garlic minced
  • 2 cups Cherry tomatoes
  • 1/4 cup Water
  • 2 TBSP Tomato paste
  • 2 cups Butter beans drained and rinsed
  • 1 Lemon zested
  • 2 TBSP Lemon juice
  • 2 cups Baby spinach
  • 1/2 cup Ricotta cheese
  • 1/4 cup Fresh basil torn
  • 1/2 tsp Red chili flakes (optional)

Toasted Sourdough

  • 2 slices Sourdough bread
  • 2 tsp Extra-virgin olive oil

Arugula Salad with Lemon Vinaigrette

  • 1 tsp Lemon juice
  • 2 tsp Extra-virgin olive oil
  • Salt and pepper to taste
  • 2 cups Arugula

Instructions
 

  • Prepare the cucumber water: Add sliced cucumber to a pitcher with water (and ice if using). Let infuse in the fridge while you cook.
  • Cook the chicken breast: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
  • Prepare the beans: Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
  • Add cherry tomatoes, water, salt, and pepper. Cover and cook for 5–7 minutes until tomatoes burst and soften. Lightly crush tomatoes with the back of a spoon to form a rustic sauce.
  • Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add butter beans. Stir in lemon zest and lemon juice.
  • Add spinach and diced chicken stir until wilted (1–2 minutes). Taste and adjust salt if needed (especially after lemon). Remove from the heat.
  • Toast the sourdough bread. Drizzle with oil.
  • Make the salad: In a bowl, whisk lemon juice, olive oil, salt, and pepper. Toss arugula in the bowl just before serving.
  • Final assembly: Spoon ricotta over the warm beans (leave slightly unmixed or gently swirl). Top with fresh basil and chili flakes.
  • Serve the beans with toasted sourdough, arugula salad, and cucumber water.

Nutrition

Calories: 847kcalCarbohydrates: 79gProtein: 54gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.03gCholesterol: 104mgSodium: 518mgPotassium: 2497mgFiber: 20gSugar: 18gVitamin A: 4945IUVitamin C: 93mgCalcium: 343mgIron: 10mg
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