Paleo Zesty Lemon Herb Chicken Salad Bowl
Elevate your lunchtime routine with this Paleo Zesty Lemon Herb Chicken Salad Bowl, a refreshing blend of vibrant flavors and wholesome ingredients. Perfectly marinated chicken breasts infused with the zesty tang of fresh lemon juice and aromatic herbs take center stage on a bed of crisp mixed greens, crunchy cucumber, juicy cherry tomatoes, creamy avocado, and a hint of red onion. Finished with a lively lemon-herb dressing, this salad delivers a burst of flavor while staying entirely Paleo-friendly. With just 30 minutes of prep and cook time, this nutrient-packed recipe is ideal for a quick healthy dinner or meal prep. Enjoy the perfect harmony of zesty, herby, and creamy textures in every bite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 4 cups mixed salad greens
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.25 small red onion
- 1 medium avocado
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Prepare the marinade for the chicken by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, lemon zest, minced garlic, 1 tablespoon of chopped parsley, 1 tablespoon of chopped dill, salt, and black pepper in a small bowl.
2. Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, and let it marinate for at least 15 minutes or up to 2 hours in the refrigerator.
3. Heat a grill pan or outdoor grill over medium-high heat. Once hot, cook the chicken breasts for 6-7 minutes per side or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
4. While the chicken is cooking, prepare the salad base by adding the mixed salad greens to a large bowl.
5. Slice the cucumber into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado. Arrange these on top of the salad greens.
6. Make the lemon herb dressing by whisking together the remaining 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of parsley, and 1 tablespoon of dill in a small bowl. Adjust seasoning with additional salt and pepper to taste.
7. Slice the grilled chicken into thin strips and add it to the salad bowl.
8. Drizzle the lemon herb dressing over the salad and toss gently to combine.
9. Serve immediately and enjoy a zesty and nutritious Paleo-friendly meal!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1530 mg | 66% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.0 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1975 mg | 42% | |
*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.
