Name: Lemon-Herb Chicken with Cucumber Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 0.25 cup nonfat Greek yogurt; 0.5 cup diced cucumber; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 1 clove minced garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Chicken with Cucumber Yogurt Sauce

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Cucumber Yogurt Sauce

Pan-seared chicken breast infused with zesty lemon and oregano, served over fluffy quinoa with a cool, creamy cucumber yogurt sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.5g

Fat

12.0g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup nonfat Greek yogurt

0.5 cup diced cucumber

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, prepare the sauce by whisking together the Greek yogurt, diced cucumber, minced garlic, and fresh lemon juice in a small bowl.
5
Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.
6
Serve the sliced chicken over the warm cooked quinoa and top generously with the cucumber yogurt sauce.