Grilled Chicken Breast with Cucumber Radish Salad

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

Grilled Chicken Breast with Cucumber Radish Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Radish Salad

Grilled chicken breast served over a crisp cucumber and radish salad tossed in a zesty lemon-dill vinaigrette.

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NUTRITION

153kcal
Protein
16.8g
Fat
6.5g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1 cup Cucumber, sliced

1/2 cup Radishes, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, thinly slice the cucumber and radishes into rounds.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh dill.

  • 6

    Toss the cucumber and radish slices in the dressing until well coated.

  • 7

    Let the chicken rest for 3 minutes, then slice and serve alongside the salad.

Grilled Chicken Breast with Cucumber Radish Salad

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

Grilled Chicken Breast with Cucumber Radish Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Cucumber Radish Salad

Grilled chicken breast served over a crisp cucumber and radish salad tossed in a zesty lemon-dill vinaigrette.

NUTRITION

153kcal
Protein
16.8g
Fat
6.5g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1 cup Cucumber, sliced

1/2 cup Radishes, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill, chopped

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for about 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, thinly slice the cucumber and radishes into rounds.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and chopped fresh dill.

  • 6

    Toss the cucumber and radish slices in the dressing until well coated.

  • 7

    Let the chicken rest for 3 minutes, then slice and serve alongside the salad.