Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

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

Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

Enjoy a vibrant plate featuring succulent grilled chicken breast infused with bright lemon and aromatic herbs, paired with a refreshingly creamy cucumber-dill yogurt sauce and a medley of roasted vegetables. This meal harmoniously balances savory and tangy flavors, providing a nutritious option that delights the palate while aligning with your macro goals.

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NUTRITION

351kcal
Protein
49g
Fat
9.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Dill, Thyme)

1 tsp Garlic Powder

1/2 cup Plain Nonfat Greek Yogurt

1/2 medium Cucumber

1 tbsp Fresh Dill

1/2 cup Zucchini

1/2 cup Bell Pepper

1/4 cup Red Onion

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PREPARATION

  • 1

    In a small bowl, mix lemon juice, olive oil, garlic powder, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Allow it to marinate for at least 20 minutes.

  • 3

    Preheat your grill (or grill pan) to medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    Meanwhile, chop zucchini, bell pepper, and red onion. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Roast in a preheated 400°F oven for 15 minutes or until tender and slightly charred.

  • 5

    For the cucumber-dill yogurt sauce, finely dice the cucumber and mix with Greek yogurt and fresh dill. Add a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken and plate alongside the roasted vegetables. Serve with a generous spoonful of the creamy cucumber-dill yogurt on the side.

Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

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

Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Herb Chicken with Creamy Cucumber-Dill Yogurt and Roasted Vegetables

Enjoy a vibrant plate featuring succulent grilled chicken breast infused with bright lemon and aromatic herbs, paired with a refreshingly creamy cucumber-dill yogurt sauce and a medley of roasted vegetables. This meal harmoniously balances savory and tangy flavors, providing a nutritious option that delights the palate while aligning with your macro goals.

NUTRITION

351kcal
Protein
49g
Fat
9.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Herbs (Dill, Thyme)

1 tsp Garlic Powder

1/2 cup Plain Nonfat Greek Yogurt

1/2 medium Cucumber

1 tbsp Fresh Dill

1/2 cup Zucchini

1/2 cup Bell Pepper

1/4 cup Red Onion

PREPARATION

  • 1

    In a small bowl, mix lemon juice, olive oil, garlic powder, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Allow it to marinate for at least 20 minutes.

  • 3

    Preheat your grill (or grill pan) to medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 4

    Meanwhile, chop zucchini, bell pepper, and red onion. Toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Roast in a preheated 400°F oven for 15 minutes or until tender and slightly charred.

  • 5

    For the cucumber-dill yogurt sauce, finely dice the cucumber and mix with Greek yogurt and fresh dill. Add a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken and plate alongside the roasted vegetables. Serve with a generous spoonful of the creamy cucumber-dill yogurt on the side.