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 seasoned with herbs and served with a chopped cucumber and tomato salad, tossed in a light lemon vinaigrette that is refreshingly crisp.

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NUTRITION

210kcal
Protein
26.2g
Fat
7.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3.7 oz Chicken Breast

3/4 cup Cucumber

2/3 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Red Onion

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Dice the cucumber, cherry tomatoes, and red onion into small, uniform pieces.

  • 4

    Whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the dressing.

  • 5

    Toss the vegetables with the dressing in a medium bowl until evenly coated.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled 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 seasoned with herbs and served with a chopped cucumber and tomato salad, tossed in a light lemon vinaigrette that is refreshingly crisp.

NUTRITION

210kcal
Protein
26.2g
Fat
7.5g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

3.7 oz Chicken Breast

3/4 cup Cucumber

2/3 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Red Onion

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Dice the cucumber, cherry tomatoes, and red onion into small, uniform pieces.

  • 4

    Whisk together the olive oil, lemon juice, and chopped parsley in a small bowl to create the dressing.

  • 5

    Toss the vegetables with the dressing in a medium bowl until evenly coated.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled salad.