High Protein Zesty Lemon Herb Chicken Salad Bowl
Bursting with vibrant flavors and packed with protein, the High Protein Zesty Lemon Herb Chicken Salad Bowl is a perfect meal for a healthy, satisfying lunch or dinner. Juicy, marinated chicken breast infused with fresh lemon juice, garlic, and dried oregano takes center stage, while a nutrient-rich base of quinoa, baby spinach, cherry tomatoes, crisp cucumber, and red onion provides a refreshing crunch. Fresh parsley and cilantro elevate the dish with bright herbal notes, and optional crumbled feta adds a creamy, tangy finish. This salad is both hearty and refreshing, offering a perfect balance of zesty flavors and wholesome ingredients. Ready in just 35 minutes and easy to customize, this quick recipe is ideal for anyone seeking a high-protein, flavorful meal.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Quinoa (cooked)
- 3 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Red onion
- 0.5 cup Feta cheese (optional)
Instructions
Begin by marinating the chicken. In a small bowl, mix together 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Let it marinate for 15 minutes while preparing other ingredients.
Preheat a grill pan or skillet over medium heat. Remove the chicken breasts from the marinade and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes before slicing.
While the chicken cooks, assemble the salad base. In a large bowl, combine 2 cups cooked quinoa, 3 cups baby spinach, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 0.25 cup thinly sliced red onion.
Finely chop 2 tablespoons each of fresh parsley and cilantro, then mix them into the salad for a burst of fresh flavor.
If desired, sprinkle 0.5 cup crumbled feta cheese over the salad for added creaminess.
Top the salad with the sliced grilled chicken.
Serve immediately, garnished with extra fresh herbs and a drizzle of olive oil if desired. Optionally, add an extra wedge of lemon for squeezing over the top.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 15.7 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 895 mg | 69% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2516 mg | 54% | |
*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.
