Name: Cucumber Yogurt Salad with Dill and Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup Greek yogurt; 1 large cucumber; 1 tbsp olive oil; 1 tbsp fresh dill; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Cucumber Yogurt Salad with Dill and Seared Chicken

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

YOUR SOLIN GENERATED RECIPE

Cucumber Yogurt Salad with Dill and Seared Chicken

Pan-seared chicken breast paired with a crisp cucumber and Greek yogurt salad, finished with fragrant fresh dill and a bright squeeze of lemon.

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NUTRITION

Protein

56.9g

Fat

19.3g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup Greek yogurt

1 large cucumber

1 tbsp olive oil

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides with half of the sea salt and black pepper.
2
Heat the olive oil in a medium skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, peel the cucumber partially to create a striped pattern, then slice it into thin rounds.
5
In a medium mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped fresh dill, and the remaining salt and pepper.
6
Gently fold the cucumber slices into the yogurt mixture until every slice is thoroughly coated.
7
Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.
8
Plate the chilled cucumber yogurt salad alongside the warm seared chicken and garnish with extra dill if desired.