Dairy-Free Zesty Lemon Herb Chicken Salad Bowl
Brighten up your lunch or dinner routine with this Dairy-Free Zesty Lemon Herb Chicken Salad Bowl, a fresh and flavorful recipe that’s perfect for healthy eating enthusiasts. Featuring juicy, marinated grilled chicken infused with tangy lemon juice, zesty lemon zest, and aromatic herbs like parsley and dill, this nutrient-packed dish is as vibrant as it is delicious. Served over a bed of fluffy quinoa and colorful veggies, including crisp cucumber, baby spinach, cherry tomatoes, creamy avocado, and red onion, it creates the perfect balance of textures and tastes. With a reserved lemon herb marinade doubling as a light and refreshing dressing, this dish is entirely dairy-free, high in protein, and gluten-free, making it ideal for various dietary preferences. Ready in just 40 minutes, this enticing salad bowl is a serving of wholesome goodness that’s as beautiful as it is satisfying!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups quinoa, cooked
- 2 cups baby spinach
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 medium avocado, sliced
- 0.25 cup red onion, thinly sliced
Instructions
Preheat the grill or stovetop skillet over medium-high heat.
In a small bowl, whisk together 2 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, minced garlic, fresh parsley, fresh dill, 1 teaspoon of salt, and 0.5 teaspoon of ground black pepper.
Place the chicken breasts in a shallow dish or zip-top bag and pour in half of the lemon herb marinade. Reserve the other half for later use as the salad dressing. Marinate the chicken for at least 10-15 minutes, or up to 2 hours for deeper flavor.
Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into strips.
To assemble the salad bowls, start by dividing the cooked quinoa evenly among four bowls.
Layer each bowl with baby spinach, diced cucumber, cherry tomatoes, sliced avocado, and thinly sliced red onion.
Top the salad with the sliced grilled chicken.
Drizzle the reserved lemon herb marinade over each bowl as the dressing.
Serve immediately and enjoy your delicious Dairy-Free Zesty Lemon Herb Chicken Salad Bowl!
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 17.2 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3586 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
