Herb-Roasted Chicken Breast with Sliced Cucumbers

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

Herb-Roasted Chicken Breast with Sliced Cucumbers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Sliced Cucumbers

Enjoy tender herb-roasted chicken breast paired with crisp, refreshing cucumber slices, lightly drizzled with olive oil and accented by lemon and aromatic herbs. This dish offers a balanced, protein-packed snack perfect for a midday energy boost without dairy or gluten.

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NUTRITION

266kcal
Protein
32.7g
Fat
11.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Sliced Cucumber

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry, and season both sides with garlic powder, dried thyme, salt, and pepper.

  • 3

    Drizzle with a small amount of extra virgin olive oil and a squeeze of lemon juice, ensuring the chicken is evenly coated with the herbs and seasonings.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, slice the cucumber into rounds and arrange them on a serving plate.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 7

    Layer the sliced chicken on top of or alongside the cucumber slices, and finish with an additional light drizzle of olive oil and a splash of lemon juice if desired.

  • 8

    Enjoy your protein-packed, refreshing afternoon snack!

Herb-Roasted Chicken Breast with Sliced Cucumbers

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

Herb-Roasted Chicken Breast with Sliced Cucumbers

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Sliced Cucumbers

Enjoy tender herb-roasted chicken breast paired with crisp, refreshing cucumber slices, lightly drizzled with olive oil and accented by lemon and aromatic herbs. This dish offers a balanced, protein-packed snack perfect for a midday energy boost without dairy or gluten.

NUTRITION

266kcal
Protein
32.7g
Fat
11.1g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Sliced Cucumber

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry, and season both sides with garlic powder, dried thyme, salt, and pepper.

  • 3

    Drizzle with a small amount of extra virgin olive oil and a squeeze of lemon juice, ensuring the chicken is evenly coated with the herbs and seasonings.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, slice the cucumber into rounds and arrange them on a serving plate.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 7

    Layer the sliced chicken on top of or alongside the cucumber slices, and finish with an additional light drizzle of olive oil and a splash of lemon juice if desired.

  • 8

    Enjoy your protein-packed, refreshing afternoon snack!