Name: Grilled Tandoori Chicken Breast with Cucumber Tomato Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 oz Chicken Breast; 2 tbsp Low-Fat Greek Yogurt; 1.5 tbsp Extra Virgin Olive Oil; 1 cup chopped Cucumber; 1/2 cup chopped Tomato; 2 tbsp diced Red Onion; 1 tsp Tandoori Spice Blend; 1 tbsp Lemon Juice

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Tandoori Chicken Breast with Cucumber Tomato Salad

Tender chicken breast marinated in spiced yogurt and grilled until charred, served with a crisp cucumber and tomato salad tossed in bright lemon and olive oil.

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NUTRITION

Protein

33.1g

Fat

25.2g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

2 tbsp Low-Fat Greek Yogurt

1.5 tbsp Extra Virgin Olive Oil

1 cup chopped Cucumber

1/2 cup chopped Tomato

2 tbsp diced Red Onion

1 tsp Tandoori Spice Blend

1 tbsp Lemon Juice

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, tandoori spice blend, and a squeeze of lemon juice.
2
Coat the chicken breast thoroughly with the yogurt mixture and let it marinate for at least 15 minutes.
3
While the chicken marinates, combine the chopped cucumber, tomato, and red onion in a medium bowl.
4
Whisk the extra virgin olive oil with the remaining lemon juice and toss with the vegetables to create the salad.
5
Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil.
6
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the edges are slightly charred.
7
Let the chicken rest for 5 minutes before slicing and serving alongside the fresh salad.