Name: Grilled Chicken Breast with Crunchy Vegetable Salad and Herb Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Grilled Chicken Breast; 1/4 cup Nonfat Greek Yogurt; 120g Boiled Red Potatoes; 2 tsp Extra Virgin Olive Oil; 1/2 cup Chopped Cucumber; 1/2 cup Diced Red Bell Pepper; 3 sliced Radishes; 1 tbsp Lemon Juice; 1 tbsp Fresh Dill, minced

Grilled Chicken Breast with Crunchy Vegetable Salad and Herb Yogurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad and Herb Yogurt Dressing

Char-grilled chicken breast served over a medley of crisp garden vegetables and tender potatoes, finished with a cooling, herby yogurt dressing.

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NUTRITION

Protein

40.6g

Fat

11.8g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/4 cup Nonfat Greek Yogurt

120g Boiled Red Potatoes

2 tsp Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/2 cup Diced Red Bell Pepper

3 sliced Radishes

1 tbsp Lemon Juice

1 tbsp Fresh Dill, minced

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PREPARATION

1
Boil the red potatoes in salted water until tender, then drain and let them cool slightly before slicing into bite-sized pieces.
2
Brush the chicken breast with one teaspoon of olive oil and season with salt and pepper.
3
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and charred.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, minced dill, and the remaining teaspoon of olive oil to create the dressing.
5
In a large bowl, combine the chopped cucumber, diced bell pepper, sliced radishes, and the tender potatoes.
6
Slice the grilled chicken into strips.
7
Toss the vegetable and potato mixture with half of the herb yogurt dressing.
8
Top the salad with the sliced chicken and drizzle the remaining dressing over the top before serving.