Name: Creamy Chicken and Chickpea Cucumber Dill Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup cooked chickpeas; 0.5 cup non-fat Greek yogurt; 1 cup cucumber; 0.25 cup red onion; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Creamy Chicken and Chickpea Cucumber Dill Salad

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Chickpea Cucumber Dill Salad

Pan-seared chicken breast and nutty chickpeas tossed with crisp cucumbers in a creamy, zesty dill dressing for a refreshing and vibrant crunch.

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NUTRITION

Protein

48.5g

Fat

12.3g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup cooked chickpeas

0.5 cup non-fat Greek yogurt

1 cup cucumber

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp lemon juice

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 half of the sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the pan, let it rest for 5 minutes, then dice it into bite-sized pieces.
4
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, fresh dill, and the remaining salt, pepper, and garlic powder to create the dressing.
5
Slice the cucumber into half-moons and finely dice the red onion.
6
Add the diced chicken, chickpeas, cucumber, and red onion to the bowl with the dressing.
7
Toss everything together until well-coated and serve immediately or chill for 30 minutes to allow flavors to meld.