Low Carb Zesty Lemon Herb Chicken Salad Bowl
Brighten up your mealtime with this Low Carb Zesty Lemon Herb Chicken Salad Bowl, a refreshing and guilt-free dish that's packed with vibrant flavors and wholesome ingredients. Perfect for busy weekdays or casual gatherings, this recipe features tender, juicy chicken breasts marinated in a zesty blend of lemon juice, fresh garlic, parsley, and dill, then grilled to perfection for a savory kick. Nestled atop a bed of crisp mixed greens, crunchy cucumber, sweet cherry tomatoes, creamy avocado, and tangy red onion, the salad is brought to life with a homemade lemon-vinegar dressing that ties every bite together. Optionally, a sprinkle of crumbled feta adds a delightful salty note. Ready in just 30 minutes, this gluten-free and low-carb salad bowl is a light, flavorful meal offering nutritional balance without compromising on taste. Whether you're meal prepping or serving fresh, it's bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) chicken breast
- 2 (zested and juiced) lemon
- 3 cloves (minced) garlic
- 4 tablespoons olive oil
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups mixed salad greens
- 1 (sliced) cucumber
- 1 cup (halved) cherry tomatoes
- 0.25 cup (thinly sliced) red onion
- 1 (sliced) avocado
- 0.25 cup (crumbled, optional) feta cheese
- 2 tablespoons red wine vinegar
Instructions
Preheat your grill, grill pan, or skillet over medium-high heat.
In a medium bowl, whisk together the juice of one lemon, 2 tablespoons olive oil, minced garlic, parsley, dill, salt, and black pepper to create the marinade.
Place the chicken breasts in the bowl with the marinade, ensuring they are fully coated. Allow to marinate for at least 10 minutes, or up to 1 hour for deeper flavor.
Grill or cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is cooking, prepare the salad base. In a large mixing bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, red onion, and avocado.
In a small bowl, whisk together the remaining lemon juice, lemon zest, 2 tablespoons olive oil, and red wine vinegar to create the salad dressing.
Toss the salad with the dressing until evenly coated.
Divide the salad evenly among four serving bowls.
Top each bowl with sliced chicken and, if desired, sprinkle with crumbled feta cheese for an optional addition.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 10.2 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 374 mg | 29% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1913 mg | 41% | |
*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.
