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 served with a chopped cucumber and tomato salad, finished with a splash of bright lemon and crunchy red onion.

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NUTRITION

252kcal
Protein
40.9g
Fat
5.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Cucumber

0.5 cup Cherry Tomatoes

2 tablespoons Red Onion

1 tablespoon Lemon Juice

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Dried Oregano

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil.

  • 5

    Toss the vegetables with the dressing and fresh parsley.

  • 6

    Slice the chicken and serve it immediately alongside the 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 served with a chopped cucumber and tomato salad, finished with a splash of bright lemon and crunchy red onion.

NUTRITION

252kcal
Protein
40.9g
Fat
5.1g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Cucumber

0.5 cup Cherry Tomatoes

2 tablespoons Red Onion

1 tablespoon Lemon Juice

0.5 teaspoon Extra Virgin Olive Oil

1 teaspoon Dried Oregano

1 tablespoon Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.

  • 4

    In a small bowl, whisk together the lemon juice and olive oil.

  • 5

    Toss the vegetables with the dressing and fresh parsley.

  • 6

    Slice the chicken and serve it immediately alongside the salad.