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:
- 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 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.
- 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!
Chicken with Dill Cucumber Salad
A light refreshing dinner to hit all of your macros!
Servings 4
Calories 413kcal
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!
Nutrition
Calories: 413kcal | Carbohydrates: 32.9g | Protein: 34.1g | Fat: 16.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 124.7mg | Sodium: 587.8mg | Potassium: 756.8mg | Fiber: 3.8g | Sugar: 6.6g | Vitamin A: 90.3IU | Vitamin C: 59.7mg | Calcium: 29.1mg | Iron: 14.9mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat comes mainly from the chicken thighs and the oil that the chicken is cooked in. You could reduce the fat by swapping out the thighs for chicken breasts. Or by reducing the oil some.
Carbohydrates:
The orzo and the veggies are what provide the majority of the carbs in this recipe. If you are wanting to adjust the carbs, the easiest way to do so is by adjusting the amount of orzo.
Protein:
Chicken thighs are the source of the protein in this recipe. However, adjusting the amount of chicken thighs will also adjust the fat, therefore you will want to take both into account when making adjustments.
Meal Prep:
Yes. This recipe can be meal prepped and will last 5-6 days in the fridge.
Freezer Friendly:
I don’t recommend freezing the veggies because they will get mushy once defrosted. However, you can freeze the chicken and orzo and then make the dill cucumber salad portion of this recipe fresh when you plan to eat, it only takes 10 minutes to toss together.
If you love the light refreshingness of this Chicken with Dill Cucumber Salad you are going to want to check out these other favorites!
