Low Sodium Zesty Lemon Herb Chicken Salad Bowl
Brighten up your meal prep with this Low Sodium Zesty Lemon Herb Chicken Salad Bowl, a fresh and flavorful dish that’s perfect for a healthy lunch or light dinner. This vibrant salad features tender, marinated chicken breasts infused with a zesty medley of freshly squeezed lemon juice, fragrant garlic, and a trio of fresh herbs—parsley, dill, and basil. Paired with a colorful mix of crisp baby greens, creamy avocado, juicy cherry tomatoes, and crunchy cucumber, each bite bursts with wholesome goodness. With just a touch of olive oil and no added salt, this low-sodium recipe is both heart-healthy and satisfying. Quick to prepare in under 40 minutes, it’s topped off with a drizzle of zesty lemon herb dressing for an extra punch of flavor. Perfectly balanced and simple to assemble, this chicken salad bowl is a refreshing go-to meal for any day of the week!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh dill (finely chopped)
- 1 tablespoon Fresh basil (chopped)
- 4 cups Mixed baby greens
- 1 medium Cucumber (sliced)
- 1 cup Cherry tomatoes (halved)
- 1 medium Avocado (sliced)
- 0.25 cup Red onion (thinly sliced)
- 0.25 teaspoon Black pepper (freshly ground)
- 0.125 teaspoon Crushed red pepper flakes (optional)
Instructions
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, parsley, dill, basil, black pepper, and red pepper flakes (if using). Divide the mixture into two portions.
Place the chicken breasts in a shallow dish or zip-top bag and pour one portion of the lemon-herb marinade over them. Ensure the chicken is well-coated. Marinate in the refrigerator for at least 15 minutes, or up to 1 hour for stronger flavor.
Preheat a grill pan or non-stick skillet over medium heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Set aside to rest for 5 minutes before slicing.
While the chicken is cooking, assemble the salad bowls. Divide the mixed baby greens between two bowls. Arrange the cucumber slices, cherry tomato halves, avocado slices, and red onion on top of the greens.
Slice the cooked chicken into strips and place them on top of the salad bowls.
Drizzle the remaining portion of the lemon-herb dressing over the salad bowls just before serving.
Serve immediately and enjoy your Low Sodium Zesty Lemon Herb Chicken Salad Bowl!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.0 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3226 mg | 69% | |
*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.
