This Chicken with Dill Cucumber Salad is a simple-to-make, delicious, and refreshing way to hit all of your macros!

Ingredients to make Chicken with Dill Cucumber Salad:

• 1 Red Bell Pepper diced, (about 150 grams)
• 1 English Cucumber diced, (about 200 grams)
• ½ Red Onion sliced, (about 100 grams)
• 2 cups Cherry Tomatoes cut in half, (about 250 grams)
• 1 Lemon juiced
• 4 tbsp Balsamic Vinaigrette
• 1 tsp Fresh Dill
• 2 cups Water
• ¾ cup Orzo (about 115 grams)
• 21 oz Boneless, Skinless, Chicken Thigh
• 1 tsp Fresh Dill
• 1 tsp Lemon Pepper Seasoning
• ½ tsp Garlic Powder
• 1 tbsp Extra Virgin Olive Oil
• 20 Kalamata Olives cut in half, (about 60 grams)

Instructions:

1. In a large bowl combine bell pepper, cucumber, red onion, tomatoes, juice from 1 lemon, balsamic vinaigrette, and 1 tsp dill. Stir together, then set aside to allow the veggies to absorb the flavor from the lemon, dill, and vinaigrette.
2. Put 2 cups of water in a small pot and bring to a boil. Once boiling, add your orzo to the pot and cook at a low boil for about 10 minutes until the water has been absorbed. Stir every so often and more towards the end to prevent burning.
3. While waiting for the water to boil, heat a large stovetop pan to medium heat. While the pan is heating season both sides of your chicken thighs with fresh dill, lemon pepper, and garlic powder.
4. Once the large pan is hot add your oil to the pan, then immediately add your chicken thighs to the pan. Cook for about 3 minutes on the first side until you get a nice light brown color. Then flip and cook for another 3 minutes on the other side. Then cover with a lid and cook for a final 4 minutes. This ensures that the chicken thighs stay nice and juicy, but is cooked all the way through.
5. While your chicken and orzo are cooking you can begin plating your cucumber salad.
6. Then once your orzo is done you can season it with a pinch of salt and pepper and add it to your plate with your cucumber.
7. When your chicken is done you can remove it from the pan, place it on top of your salad, then sprinkle it with your olives. Serve and enjoy!

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main Course, Salad

Cuisine: American, Greek

Keyword: Chicken, Chicken salad, Cucumber

Servings: 4

Chicken with Dill Cucumber Salad

Ingredients

• 1 Red Bell Pepper diced, (about 150 grams)
• 1 English Cucumber diced, (about 200 grams)
• ½ Red Onion sliced, (about 100 grams)
• 2 cups Cherry Tomatoes cut in half, (about 250 grams)
• 1 Lemon juiced
• 4 tbsp Balsamic Vinaigrette
• 1 tsp Fresh Dill
• 2 cups Water
• ¾ cup Orzo (about 115 grams)
• 21 oz Boneless, Skinless, Chicken Thigh
• 1 tsp Fresh Dill
• 1 tsp Lemon Pepper Seasoning
• ½ tsp Garlic Powder
• 1 tbsp Extra Virgin Olive Oil
• 20 Kalamata Olives cut in half, (about 60 grams)

Instructions

• In a large bowl combine bell pepper, cucumber, red onion, tomatoes, juice from 1 lemon, balsamic vinaigrette, and 1 tsp dill. Stir together, then set aside to allow the veggies to absorb the flavor from the lemon, dill, and vinaigrette.
• Put 2 cups of water in a small pot and bring to boil. Once boiling, add your orzo to the pot and cook at a low boil for about 10 minutes until the water has been absorbed. Stir every so often and more towards the end to prevent burning.
• While waiting for the water to boil, heat a large stovetop pan to medium heat. While the pan is heating season both sides of your chicken thighs with fresh dill, lemon pepper, and garlic powder.
• Once the large pan is hot add your oil to the pan, then immediately add your chicken thighs to the pan. Cook for about 3 minutes on the first side until you get a nice light brown color. Then flip and cook for another 3 minutes on the other side. Then cover with a lid and cook for a final 4 minutes. This ensures that the chicken thighs stay nice and juicy, but is cooked all the way through.
• While your chicken and orzo are cooking you can begin plating your cucumber salad.
• Then once your orzo is done you can season it with a pinch of salt and pepper and add it to your plate with your cucumber.
• When your chicken is done you can remove it from the pan, place it on top of your salad, then sprinkle it with your olives. Serve and enjoy!

Macro Nutrition

Nutrition Facts

Chicken with Dill Cucumber Salad

Amount Per Serving

Calories 413 Calories from Fat 151

% Daily Value*

Fat 16.8g26%

Saturated Fat 3.1g19%

Trans Fat 0g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 2.5g

Cholesterol 124.7mg42%

Sodium 587.8mg26%

Potassium 756.8mg22%

Carbohydrates 32.9g11%

Fiber 3.8g16%

Sugar 6.6g7%

Protein 34.1g68%

Vitamin A 90.3IU2%

Vitamin C 59.7mg72%

Calcium 29.1mg3%

Iron 14.9mg83%

* Percent Daily Values are based on a 2000 calorie diet.

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