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

Tender chicken breast grilled with lemon and oregano, served with a crisp cucumber and tomato salad tossed in a zesty vinaigrette.

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NUTRITION

272kcal
Protein
41.9g
Fat
7.3g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Cooked Chicken Breast

1 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp minced Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Red Wine Vinegar

1/2 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Let the chicken rest for 5 minutes before slicing into strips.

  • 4

    In a medium bowl, combine the sliced cucumber, halved cherry tomatoes, and minced red onion.

  • 5

    Whisk together the olive oil, lemon juice, red wine vinegar, and remaining oregano to create the dressing.

  • 6

    Toss the vegetables with the dressing and serve 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

Tender chicken breast grilled with lemon and oregano, served with a crisp cucumber and tomato salad tossed in a zesty vinaigrette.

NUTRITION

272kcal
Protein
41.9g
Fat
7.3g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Cooked Chicken Breast

1 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1 tbsp minced Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tsp Red Wine Vinegar

1/2 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Let the chicken rest for 5 minutes before slicing into strips.

  • 4

    In a medium bowl, combine the sliced cucumber, halved cherry tomatoes, and minced red onion.

  • 5

    Whisk together the olive oil, lemon juice, red wine vinegar, and remaining oregano to create the dressing.

  • 6

    Toss the vegetables with the dressing and serve alongside the warm grilled chicken.