Heart-Healthy Zesty Lemon Herb Chicken Salad Bowl
Brighten up your day with this Heart-Healthy Zesty Lemon Herb Chicken Salad Bowl, a vibrant and refreshing recipe that’s packed with nutrient-rich ingredients and bursting with flavor. Marinated and grilled skinless chicken breasts are infused with a tangy blend of fresh lemon juice, zesty lemon peel, fragrant dill, and parsley, creating a protein-packed centerpiece for this wholesome dish. The salad features a colorful medley of crunchy cucumber, sweet cherry tomatoes, red onions, fluffy quinoa, and a crisp blend of leafy greens like spinach and arugula. Finished with a drizzle of the reserved lemon herb dressing for a burst of citrus and herbaceous goodness, this quick 35-minute recipe is perfect for a light lunch or dinner. With its focus on lean protein, healthy fats, and fresh produce, this heart-healthy chicken salad bowl is as nutritious as it is delicious—ideal for those looking to embrace a flavorful yet balanced lifestyle.
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Recipe Information
Ingredients
- 2 pieces skinless boneless chicken breasts
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons extra-virgin olive oil
- 2 pieces garlic cloves, minced
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 small red onion, thinly sliced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, cooked
- 4 cups mixed leafy greens (spinach, arugula, or kale)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your grill or stovetop grill pan over medium-high heat.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, parsley, dill, salt, and black pepper. Reserve 2 tablespoons of this mixture for the salad dressing.
Place the chicken breasts in a shallow dish and pour the remaining marinade over them. Marinate for 10-15 minutes while the grill heats up.
Grill the chicken breasts for 6-7 minutes per side or until fully cooked (internal temperature should reach 165°F/74°C). Remove from heat and let the chicken rest for 5 minutes before slicing into strips.
In a large salad bowl, arrange the mixed leafy greens as the base.
Top the greens with the cooked quinoa, diced cucumber, sliced red onion, halved cherry tomatoes, and grilled chicken strips.
Drizzle the reserved lemon herb dressing over the salad.
Gently toss to combine all ingredients, or serve with the dressing drizzled on top for individual preference.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 13.0 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2511 mg | 53% | |
*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.
