Grilled 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 Chicken Breast with Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Tomato Salad

Grilled chicken breast seasoned with lemon and oregano, paired with a cucumber and tomato salad for a refreshing crunch.

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NUTRITION

271kcal
Protein
43.6g
Fat
7.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 tbsp Red Onion, minced

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a small mixing bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.

  • 5

    Combine the chopped vegetables and fresh parsley in a salad bowl and toss thoroughly with the dressing.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 7

    Serve the warm sliced chicken over the chilled cucumber and tomato salad.

Grilled 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 Chicken Breast with Cucumber Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Tomato Salad

Grilled chicken breast seasoned with lemon and oregano, paired with a cucumber and tomato salad for a refreshing crunch.

NUTRITION

271kcal
Protein
43.6g
Fat
7.4g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1/2 cup Cucumber, chopped

1/2 cup Cherry Tomatoes, halved

1 tbsp Red Onion, minced

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.

  • 4

    In a small mixing bowl, whisk together the lemon juice and extra virgin olive oil to create a light vinaigrette.

  • 5

    Combine the chopped vegetables and fresh parsley in a salad bowl and toss thoroughly with the dressing.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 7

    Serve the warm sliced chicken over the chilled cucumber and tomato salad.