Fresh Lemon Herb Chicken Stuffed Cucumber Boats

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

Fresh Lemon Herb Chicken Stuffed Cucumber Boats

YOUR SOLIN GENERATED RECIPE

Fresh Lemon Herb Chicken Stuffed Cucumber Boats

Enjoy a light yet satisfying meal where tender lemon herb chicken meets a refreshing cucumber boat filled with a zesty quinoa-yogurt mix. This dish melds textures and flavors perfectly, with succulent chicken, crisp cucumber, and a tangy, herb-infused filling that makes it an ideal choice for a clean, nourishing meal any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
42.4g
Fat
9.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Cucumber

1/3 cup Cooked Quinoa

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Red Onion, finely diced

2 tbsp Fresh Parsley & Dill, chopped

Salt and Pepper, to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or stovetop pan over medium heat. Season the chicken breast with salt, pepper, and a pinch of garlic powder if desired.

  • 2

    Grill or pan-cook the chicken until fully cooked (about 5-7 minutes per side depending on thickness). Let it rest before dicing into small cubes.

  • 3

    While the chicken is cooking, wash the cucumber thoroughly. Slice it in half lengthwise and carefully scoop out the seeds with a spoon to create a boat-like cavity.

  • 4

    In a bowl, combine the diced chicken, cooked quinoa, low-fat Greek yogurt, fresh lemon juice, olive oil, finely diced red onion, and chopped parsley and dill. Mix well to incorporate all flavors.

  • 5

    Season the mixture with a little extra salt and pepper to taste.

  • 6

    Spoon the chicken and quinoa filling into the hollowed cucumber halves, ensuring even distribution.

  • 7

    Serve immediately, enjoying the refreshing crunch of the cucumber paired with the zesty, protein-packed filling.

Fresh Lemon Herb Chicken Stuffed Cucumber Boats

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

Fresh Lemon Herb Chicken Stuffed Cucumber Boats

YOUR SOLIN GENERATED RECIPE

Fresh Lemon Herb Chicken Stuffed Cucumber Boats

Enjoy a light yet satisfying meal where tender lemon herb chicken meets a refreshing cucumber boat filled with a zesty quinoa-yogurt mix. This dish melds textures and flavors perfectly, with succulent chicken, crisp cucumber, and a tangy, herb-infused filling that makes it an ideal choice for a clean, nourishing meal any time of day.

NUTRITION

368kcal
Protein
42.4g
Fat
9.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Cucumber

1/3 cup Cooked Quinoa

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Red Onion, finely diced

2 tbsp Fresh Parsley & Dill, chopped

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your grill or stovetop pan over medium heat. Season the chicken breast with salt, pepper, and a pinch of garlic powder if desired.

  • 2

    Grill or pan-cook the chicken until fully cooked (about 5-7 minutes per side depending on thickness). Let it rest before dicing into small cubes.

  • 3

    While the chicken is cooking, wash the cucumber thoroughly. Slice it in half lengthwise and carefully scoop out the seeds with a spoon to create a boat-like cavity.

  • 4

    In a bowl, combine the diced chicken, cooked quinoa, low-fat Greek yogurt, fresh lemon juice, olive oil, finely diced red onion, and chopped parsley and dill. Mix well to incorporate all flavors.

  • 5

    Season the mixture with a little extra salt and pepper to taste.

  • 6

    Spoon the chicken and quinoa filling into the hollowed cucumber halves, ensuring even distribution.

  • 7

    Serve immediately, enjoying the refreshing crunch of the cucumber paired with the zesty, protein-packed filling.