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, served alongside a cucumber and tomato salad with a light, refreshing crisp.

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NUTRITION

222kcal
Protein
30g
Fat
8.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with half of the lemon juice, dried oregano, salt, and pepper.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion into bite-sized pieces.

  • 5

    In a medium bowl, whisk together the remaining lemon juice and olive oil to create a light dressing.

  • 6

    Toss the chopped vegetables in the dressing and serve immediately alongside the warm grilled chicken.

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, served alongside a cucumber and tomato salad with a light, refreshing crisp.

NUTRITION

222kcal
Protein
30g
Fat
8.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with half of the lemon juice, dried oregano, salt, and pepper.

  • 3

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion into bite-sized pieces.

  • 5

    In a medium bowl, whisk together the remaining lemon juice and olive oil to create a light dressing.

  • 6

    Toss the chopped vegetables in the dressing and serve immediately alongside the warm grilled chicken.