Grilled Chicken Breast with Cucumber Salad

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

Grilled Chicken Breast with Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Salad

Grilled chicken breast served over a refreshing cucumber and red onion salad with a zesty lemon-dill dressing and sliced avocado, making every bite incredibly crisp.

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NUTRITION

372kcal
Protein
16.4g
Fat
30.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Chicken Breast

1 cup Cucumber

1.5 tbsp Extra Virgin Olive Oil

0.4 cup Avocado

2 tbsp Red Onion

1 tbsp Lemon Juice

1 tsp Fresh Dill

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    While the chicken grills, slice the cucumber into thin rounds and finely sliver the red onion.

  • 4

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

  • 5

    Toss the cucumbers and onions in the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and arrange them over the cucumber salad.

  • 7

    Top the dish with freshly sliced avocado and an extra crack of black pepper.

Grilled Chicken Breast with Cucumber Salad

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

Grilled Chicken Breast with Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Salad

Grilled chicken breast served over a refreshing cucumber and red onion salad with a zesty lemon-dill dressing and sliced avocado, making every bite incredibly crisp.

NUTRITION

372kcal
Protein
16.4g
Fat
30.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

1.6 oz Chicken Breast

1 cup Cucumber

1.5 tbsp Extra Virgin Olive Oil

0.4 cup Avocado

2 tbsp Red Onion

1 tbsp Lemon Juice

1 tsp Fresh Dill

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    While the chicken grills, slice the cucumber into thin rounds and finely sliver the red onion.

  • 4

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

  • 5

    Toss the cucumbers and onions in the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and arrange them over the cucumber salad.

  • 7

    Top the dish with freshly sliced avocado and an extra crack of black pepper.