YOUR SOLIN GENERATED RECIPE
Grilled chicken breast served over a crisp cucumber and dill salad tossed in a creamy, zesty Greek yogurt dressing.
INGREDIENTS
5 oz chicken breast
2 cup English cucumber
0.25 cup red onion
0.25 cup non-fat Greek yogurt
1 oz feta cheese
1 tbsp fresh dill
1 tsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until fully cooked.
Slice the English cucumber into thin rounds and finely dice the red onion.
Whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, and chopped dill in a small bowl until smooth.
Combine the sliced cucumber, diced onion, and crumbled feta cheese in a large mixing bowl.
Pour the creamy yogurt dressing over the vegetables and toss gently until every slice is well coated.
Top the salad with the warm sliced grilled chicken and serve immediately for a fresh, protein-packed meal.