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, paired with a crisp cucumber and tomato salad tossed in a zesty vinaigrette.

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NUTRITION

254kcal
Protein
34.6g
Fat
9.7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Grilled Chicken Breast

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

1.25 tsp Extra Virgin Olive Oil

1 tbsp Red Onion

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small bowl, whisk the extra virgin olive oil and fresh lemon juice together with a pinch of salt.

  • 5

    Toss the chopped vegetables in the lemon vinaigrette until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the fresh salad.

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, paired with a crisp cucumber and tomato salad tossed in a zesty vinaigrette.

NUTRITION

254kcal
Protein
34.6g
Fat
9.7g
Carbs
6g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Grilled Chicken Breast

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

1.25 tsp Extra Virgin Olive Oil

1 tbsp Red Onion

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small bowl, whisk the extra virgin olive oil and fresh lemon juice together with a pinch of salt.

  • 5

    Toss the chopped vegetables in the lemon vinaigrette until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the fresh salad.