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

Grilled chicken breast served with a cucumber and tomato salad tossed in lemon vinaigrette and topped with crisp red onion.

Try 7 days free, then $12.99 / mo.

NUTRITION

273kcal
Protein
33.7g
Fat
12.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup chopped Cucumber

0.5 cup halved Cherry Tomatoes

1 tbsp minced Red Onion

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tbsp crumbled Feta Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 5

    Toss the chopped vegetables with the dressing and fold in the crumbled feta cheese.

  • 6

    Let the chicken rest for 5 minutes before slicing it and serving it 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

Grilled chicken breast served with a cucumber and tomato salad tossed in lemon vinaigrette and topped with crisp red onion.

NUTRITION

273kcal
Protein
33.7g
Fat
12.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup chopped Cucumber

0.5 cup halved Cherry Tomatoes

1 tbsp minced Red Onion

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tbsp crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining dried oregano to create the dressing.

  • 5

    Toss the chopped vegetables with the dressing and fold in the crumbled feta cheese.

  • 6

    Let the chicken rest for 5 minutes before slicing it and serving it alongside the fresh salad.