Soy-Free Zesty Lemon Herb Chicken Salad Bowl
Brighten up your mealtime with this Soy-Free Zesty Lemon Herb Chicken Salad Bowl—a wholesome, flavor-packed dish that's perfect for lunch or dinner! Tender, grilled chicken breasts are marinated in a vibrant blend of freshly squeezed lemon juice, olive oil, garlic, and a medley of fresh herbs like parsley, dill, and chives, ensuring every bite is bursting with zest and aroma. Served atop a bed of crisp mixed salad greens, juicy cherry tomatoes, refreshing cucumber slices, creamy avocado, and crunchy pumpkin seeds, this gluten-free chicken salad is as satisfying as it is nourishing. With its quick prep and cook time of just 35 minutes, this healthy recipe is the ultimate choice for busy weeknights or meal prep. Whether you're looking for a soy-free, high-protein bowl or a delicious way to enjoy seasonal produce, this dish will undoubtedly delight your taste buds while keeping your menu fresh and vibrant.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Olive oil, extra virgin
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Fresh chives, chopped
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 4 cups Mixed salad greens
- 1 medium Cucumber, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 1 medium Avocado, sliced
- 2 tablespoons Shelled pumpkin seeds (pepitas)
Instructions
Preheat your grill or skillet over medium-high heat.
In a small bowl, whisk together lemon juice, olive oil, garlic, parsley, dill, chives, lemon zest, salt, and black pepper to create the marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag, and pour half of the marinade over them. Reserve the other half for dressing the salad later. Let the chicken marinate for at least 10 minutes or up to 1 hour in the refrigerator.
Remove the chicken from the marinade and discard the used marinade. Grill or cook the chicken in the skillet for 8-10 minutes on each side, or until the internal temperature reaches 165°F (74°C). Once cooked, set aside to rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, prepare the salad. In a large bowl, combine mixed salad greens, cucumber slices, cherry tomato halves, red onion slices, and avocado slices.
Sprinkle the pumpkin seeds over the salad for added crunch.
Arrange the sliced chicken on top of the salad and drizzle the reserved marinade (now a dressing) over everything.
Toss gently to combine or serve as is for a layered presentation. Enjoy immediately!
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 13.8 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3195 mg | 68% | |
*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.
