Cucumber and Dill Salad with Feta

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

Cucumber and Dill Salad with Feta

YOUR SOLIN GENERATED RECIPE

Cucumber and Dill Salad with Feta

Grilled chicken breast served over a crisp cucumber and dill salad, tossed in a bright lemon vinaigrette and topped with feta.

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NUTRITION

457kcal
Protein
49.0g
Fat
25.4g
Carbs
7.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cucumber

1 oz Feta cheese

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

  • 1

    Season the chicken breast with garlic powder and half of the sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, slice the cucumber into thin half-moons and finely chop the fresh dill.

  • 4

    In a mixing bowl, whisk together the extra virgin olive oil and lemon juice with the remaining salt and pepper.

  • 5

    Toss the cucumbers and dill into the dressing until they are evenly and thoroughly coated.

  • 6

    Slice the grilled chicken into strips and serve it atop the salad, garnishing with the crumbled feta cheese.

Cucumber and Dill Salad with Feta

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

Cucumber and Dill Salad with Feta

YOUR SOLIN GENERATED RECIPE

Cucumber and Dill Salad with Feta

Grilled chicken breast served over a crisp cucumber and dill salad, tossed in a bright lemon vinaigrette and topped with feta.

NUTRITION

457kcal
Protein
49.0g
Fat
25.4g
Carbs
7.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Cucumber

1 oz Feta cheese

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder and half of the sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, slice the cucumber into thin half-moons and finely chop the fresh dill.

  • 4

    In a mixing bowl, whisk together the extra virgin olive oil and lemon juice with the remaining salt and pepper.

  • 5

    Toss the cucumbers and dill into the dressing until they are evenly and thoroughly coated.

  • 6

    Slice the grilled chicken into strips and serve it atop the salad, garnishing with the crumbled feta cheese.