Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

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

Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

A vibrant bowl featuring perfectly grilled lemon-herb chicken served over a bed of fresh mixed greens and light quinoa. Topped with a refreshing, creamy cucumber-dill sauce that brings brightness and a touch of tanginess, this dish is as nourishing as it is flavorful.

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NUTRITION

361kcal
Protein
42.9g
Fat
10.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber (quartered)

1/3 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat a grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, a squeeze of lemon juice, and chopped garlic. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the creamy sauce by mixing nonfat Greek yogurt, olive oil, fresh dill, remaining lemon juice, and a finely minced garlic clove in a small bowl.

  • 4

    In a separate bowl, toss the mixed greens with quartered cucumber and cherry tomatoes. Add cooked quinoa for a hearty texture.

  • 5

    Slice the grilled chicken into strips and arrange on top of the greens. Drizzle the cucumber-dill sauce over the bowl.

  • 6

    Garnish with extra dill if desired and serve immediately.

Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

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

Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Deconstructed Lemon-Herb Chicken Bowl with Creamy Cucumber-Dill Sauce

A vibrant bowl featuring perfectly grilled lemon-herb chicken served over a bed of fresh mixed greens and light quinoa. Topped with a refreshing, creamy cucumber-dill sauce that brings brightness and a touch of tanginess, this dish is as nourishing as it is flavorful.

NUTRITION

361kcal
Protein
42.9g
Fat
10.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber (quartered)

1/3 cup Cooked Quinoa

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Dill

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat a grill or stovetop grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, a squeeze of lemon juice, and chopped garlic. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken cooks, prepare the creamy sauce by mixing nonfat Greek yogurt, olive oil, fresh dill, remaining lemon juice, and a finely minced garlic clove in a small bowl.

  • 4

    In a separate bowl, toss the mixed greens with quartered cucumber and cherry tomatoes. Add cooked quinoa for a hearty texture.

  • 5

    Slice the grilled chicken into strips and arrange on top of the greens. Drizzle the cucumber-dill sauce over the bowl.

  • 6

    Garnish with extra dill if desired and serve immediately.