Name: Cucumber and Dill Yogurt Salad with Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 1 large English cucumber; 0.5 cup Canned chickpeas; 0.25 cup Non-fat Greek yogurt; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Cucumber and Dill Yogurt Salad with Grilled Chicken

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

YOUR SOLIN GENERATED RECIPE

Cucumber and Dill Yogurt Salad with Grilled Chicken

Grilled chicken breast and crisp English cucumbers are tossed in a creamy, herb-flecked dill yogurt dressing for a refreshing and protein-packed meal.

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NUTRITION

Protein

50.4g

Fat

14.6g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

1 large English cucumber

0.5 cup Canned chickpeas

0.25 cup Non-fat Greek yogurt

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
4
Dice the English cucumber into bite-sized half-moons and place them in a large mixing bowl.
5
Drain and rinse the chickpeas, then add them to the bowl with the cucumber.
6
In a separate small bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, chopped fresh dill, and the remaining salt and pepper.
7
Pour the yogurt dressing over the cucumber and chickpeas, tossing gently until everything is evenly coated.
8
Transfer the salad to a plate and top with the sliced grilled chicken to serve.