Name: Grilled Tandoori Chicken Breast with Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 oz Chicken Breast; 2 tbsp Non-fat Greek Yogurt; 1.25 tbsp Olive Oil; 1 cup diced Cucumber; 1 cup diced Tomato; 2 tbsp diced Red Onion; 1 tbsp Lemon Juice; 1 clove Garlic, minced; 1 tsp Ginger, grated; 1 tbsp Tandoori Spice Mix

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad

Tender chicken breast marinated in yogurt and tandoori spices, grilled until charred and served with a crisp cucumber and tomato salad.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.5g

Fat

20.1g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

2 tbsp Non-fat Greek Yogurt

1.25 tbsp Olive Oil

1 cup diced Cucumber

1 cup diced Tomato

2 tbsp diced Red Onion

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Ginger, grated

1 tbsp Tandoori Spice Mix

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk together the Greek yogurt, half of the olive oil, half of the lemon juice, minced garlic, grated ginger, and tandoori spice mix in a medium bowl.
2
Coat the chicken breast thoroughly in the yogurt marinade and let it marinate in the refrigerator for at least 20 minutes.
3
Preheat a grill or grill pan over medium-high heat.
4
Grill the chicken breast for 6 to 8 minutes per side until the internal temperature reaches 165°F and the outside is slightly charred.
5
While the chicken is grilling, combine the diced cucumber, tomato, and red onion in a small salad bowl.
6
Whisk the remaining olive oil and lemon juice together and toss with the vegetable mixture.
7
Slice the grilled chicken into strips and serve immediately alongside the fresh salad.