Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

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

Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

Enjoy a refreshing, high-protein, dairy-free lunch with tender grilled chicken infused with lemon and garlic, served alongside a crunchy cucumber-tomato salad complemented by a light quinoa side for a satisfying and balanced meal.

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NUTRITION

377kcal
Protein
40.6g
Fat
10.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Cucumber

1/2 cup diced Tomato

1/8 cup sliced Red Onion

1 Tbsp Fresh Lemon Juice

1 garlic clove, minced

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    In a small bowl, combine the lemon juice, minced garlic, and olive oil to create a light marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and slightly charred on the edges.

  • 4

    While the chicken is grilling, prepare the salad by combining the sliced cucumber, diced tomato, and red onion in a bowl.

  • 5

    Once the chicken is done, slice it and serve it atop the cucumber-tomato salad. Add the cooked quinoa on the side for added fiber and balanced calories.

  • 6

    Finish with an optional drizzle of extra lemon juice over the salad for an extra burst of citrus.

Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

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

Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Cucumber-Tomato Salad

Enjoy a refreshing, high-protein, dairy-free lunch with tender grilled chicken infused with lemon and garlic, served alongside a crunchy cucumber-tomato salad complemented by a light quinoa side for a satisfying and balanced meal.

NUTRITION

377kcal
Protein
40.6g
Fat
10.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Cucumber

1/2 cup diced Tomato

1/8 cup sliced Red Onion

1 Tbsp Fresh Lemon Juice

1 garlic clove, minced

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    In a small bowl, combine the lemon juice, minced garlic, and olive oil to create a light marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and slightly charred on the edges.

  • 4

    While the chicken is grilling, prepare the salad by combining the sliced cucumber, diced tomato, and red onion in a bowl.

  • 5

    Once the chicken is done, slice it and serve it atop the cucumber-tomato salad. Add the cooked quinoa on the side for added fiber and balanced calories.

  • 6

    Finish with an optional drizzle of extra lemon juice over the salad for an extra burst of citrus.