YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Fresh Spinach and Tomato Salad
Tender grilled chicken breast served over a bed of crisp spinach and juicy tomatoes, drizzled with a creamy lemon-herb yogurt dressing.
INGREDIENTS
3.5 ounces Chicken Breast
1/4 cup Nonfat Greek Yogurt
2 cups Fresh Spinach
1 medium Roma Tomato, chopped
2 teaspoons Extra Virgin Olive Oil
1/2 cup Cucumber, sliced
1 tablespoon Lemon Juice
1/2 teaspoon Dried Oregano
PREPARATION
In a small bowl, whisk together 1 teaspoon of olive oil, half of the lemon juice, and dried oregano.
Place the chicken breast in a shallow dish, coat with the lemon-oil mixture, and let marinate for 10 minutes.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, prepare the dressing by whisking the Greek yogurt with the remaining lemon juice and a pinch of salt and pepper.
In a large bowl, toss the fresh spinach, chopped tomatoes, and sliced cucumbers with the remaining 1 teaspoon of olive oil.
Slice the grilled chicken into strips.
Plate the salad, top with the sliced chicken, and drizzle with the creamy yogurt dressing.