Whole30 Zesty Lemon Herb Chicken Salad Bowl
Elevate your healthy meal prep game with this Whole30 Zesty Lemon Herb Chicken Salad Bowl, a vibrant and nutrient-packed dish that's as satisfying as it is refreshing. Tender, marinated chicken breasts, infused with a flavorful blend of fresh lemon juice, garlic, oregano, and parsley, are grilled to perfection and layered over a bed of crisp mixed greens. Complemented by juicy cherry tomatoes, crunchy cucumber slices, creamy avocado, and the subtle crunch of optional sunflower seeds, this salad is topped with a simple, zesty lemon dressing for a bright, tangy finish. Ready in just 35 minutes, this recipe is gluten-free, dairy-free, and perfect for Whole30 enthusiasts or anyone seeking a wholesome and delicious meal. Serve it as a light lunch or dinner option that’s bursting with flavor and packed with fresh ingredients!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups mixed salad greens
- 1 small cucumber, sliced
- 1 cup cherry tomatoes, halved
- 0.25 medium-sized red onion, thinly sliced
- 1 medium avocado, sliced
- 2 tablespoons sunflower seeds (unsalted, optional)
Instructions
In a shallow dish, combine 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, lemon zest, minced garlic, dried oregano, 1 tablespoon of chopped parsley, salt, and black pepper to create the chicken marinade.
Place the chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 10 minutes or up to 2 hours for deeper flavor.
Preheat a grill pan or skillet over medium heat. Brush the pan with 1 tablespoon of olive oil.
Remove the chicken from the marinade, letting any excess drip off, and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes, then slice into thin strips.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice to create the salad dressing. Adjust seasoning with a pinch of salt and pepper if needed.
Assemble the salad bowls by dividing the mixed greens evenly between two bowls. Top with sliced cucumber, cherry tomatoes, red onion, avocado, and sunflower seeds (if using).
Arrange the sliced chicken over the top of the salad greens.
Drizzle the lemon dressing over each salad bowl and sprinkle with the remaining 1 tablespoon of chopped parsley for garnish. Serve immediately.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 12.0 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3116 mg | 66% | |
*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.
