Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

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

Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

Enjoy a vibrant Indian-inspired lunch featuring tender, marinated grilled chicken breast accented with a blend of tandoori spices. Paired with a refreshing cucumber yogurt salad drizzled with a hint of olive oil and served alongside a small portion of fluffy basmati rice, this dish offers a delightful balance of tangy, aromatic, and savory flavors.

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NUTRITION

361kcal
Protein
38.7g
Fat
11g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Nonfat Plain Greek Yogurt

1/2 medium Cucumber

1 tsp Extra Virgin Olive Oil (for salad dressing)

1 tsp Extra Virgin Olive Oil (for marinade)

1/3 cup Cooked Basmati Rice

1 tsp Tandoori Spice Mix

1 tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine 1 tsp olive oil, tandoori spice mix, lemon juice, salt, and black pepper. Add the chicken breast and massage the marinade into the meat. Let it rest for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Once hot, grill the chicken breast for about 6-7 minutes per side until fully cooked and with nice grill marks.

  • 3

    While the chicken is grilling, prepare the cucumber yogurt salad by dicing the cucumber and mixing it with the nonfat Greek yogurt, 1 tsp olive oil, a squeeze of lemon, and a pinch of salt and pepper.

  • 4

    Reheat or prepare 1/3 cup of cooked basmati rice as a side if not already done.

  • 5

    Plate the grilled chicken breast alongside a serving of the cucumber yogurt salad and a small portion of basmati rice. Serve warm and enjoy your balanced, flavorful lunch.

Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

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

Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

YOUR SOLIN GENERATED RECIPE

Tandoori Grilled Chicken Breast with Cucumber Yogurt Salad

Enjoy a vibrant Indian-inspired lunch featuring tender, marinated grilled chicken breast accented with a blend of tandoori spices. Paired with a refreshing cucumber yogurt salad drizzled with a hint of olive oil and served alongside a small portion of fluffy basmati rice, this dish offers a delightful balance of tangy, aromatic, and savory flavors.

NUTRITION

361kcal
Protein
38.7g
Fat
11g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Nonfat Plain Greek Yogurt

1/2 medium Cucumber

1 tsp Extra Virgin Olive Oil (for salad dressing)

1 tsp Extra Virgin Olive Oil (for marinade)

1/3 cup Cooked Basmati Rice

1 tsp Tandoori Spice Mix

1 tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine 1 tsp olive oil, tandoori spice mix, lemon juice, salt, and black pepper. Add the chicken breast and massage the marinade into the meat. Let it rest for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Once hot, grill the chicken breast for about 6-7 minutes per side until fully cooked and with nice grill marks.

  • 3

    While the chicken is grilling, prepare the cucumber yogurt salad by dicing the cucumber and mixing it with the nonfat Greek yogurt, 1 tsp olive oil, a squeeze of lemon, and a pinch of salt and pepper.

  • 4

    Reheat or prepare 1/3 cup of cooked basmati rice as a side if not already done.

  • 5

    Plate the grilled chicken breast alongside a serving of the cucumber yogurt salad and a small portion of basmati rice. Serve warm and enjoy your balanced, flavorful lunch.