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 yogurt dressing for a refreshing and protein-packed meal.
INGREDIENTS
4 oz Chicken breast
0.5 cup Non-fat Greek yogurt
1 cup English cucumber
0.5 cup Canned chickpeas
1 tsp 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
0.25 cup Red onion
PREPARATION
Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
While the chicken rests, dice the English cucumber into bite-sized half-moons and finely mince the red onion and garlic.
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, and chopped fresh dill to create the dressing.
Rinse and drain the chickpeas, then add them to the bowl along with the cucumber and red onion.
Slice the grilled chicken into strips and fold it into the salad until everything is evenly coated in the yogurt dressing.
Adjust seasoning with the remaining sea salt and black pepper before serving chilled.