High Protein Zesty Lemon Herb Chicken Salad Bowl

Elevate your meal prep game with this High Protein Zesty Lemon Herb Chicken Salad Bowl, a vibrant and nutrient-packed dish that combines tender, marinated chicken with the refreshing flavors of lemon, garlic, and fresh herbs. Perfectly paired with a hearty base of quinoa, crisp baby spinach, juicy cherry tomatoes, and crunchy cucumbers, this wholesome salad is a feast for both your taste buds and your body. Customize it with optional crumbled feta for a creamy finish or a drizzle of olive oil for added richness. Ready in just 35 minutes, this gluten-free, protein-rich recipe is the ideal choice for a quick, healthy lunch or dinner. Whether you’re fueling up post-workout or seeking a delicious, balanced meal, this vibrant salad bowl is sure to satisfy!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 2 tablespoons Olive oil
• 3 tablespoons Fresh lemon juice
• 1 teaspoon Lemon zest
• 2 cloves Garlic
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh parsley
• 2 tablespoons Fresh cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Quinoa (cooked)
• 3 cups Baby spinach
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.25 cup Red onion
• 0.5 cup Feta cheese (optional)

Directions

Step 1

Begin by marinating the chicken. In a small bowl, mix together 2 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Let it marinate for 15 minutes while preparing other ingredients.

Step 3

Preheat a grill pan or skillet over medium heat. Remove the chicken breasts from the marinade and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Set aside to rest for a few minutes before slicing.

Step 4

While the chicken cooks, assemble the salad base. In a large bowl, combine 2 cups cooked quinoa, 3 cups baby spinach, 1 cup halved cherry tomatoes, 1 diced medium cucumber, and 0.25 cup thinly sliced red onion.

Step 5

Finely chop 2 tablespoons each of fresh parsley and cilantro, then mix them into the salad for a burst of fresh flavor.

Step 6

If desired, sprinkle 0.5 cup crumbled feta cheese over the salad for added creaminess.

Step 7

Top the salad with the sliced grilled chicken.

Step 8

Serve immediately, garnished with extra fresh herbs and a drizzle of olive oil if desired. Optionally, add an extra wedge of lemon for squeezing over the top.

Nutrition Facts

Serving size	(1420.7g)

Amount per serving	% Daily Value*
Calories	1715.7

Total Fat 74.1g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 402.6mg	0%
Sodium 4087.8mg	0%
Total Carbohydrate 110.8g	0%
Dietary Fiber 17.6g	0%
Total Sugars 15.7g
Protein 146.5g	0%

Vitamin D 17.4IU	0%
Calcium 894.7mg	0%
Iron 15.2mg	0%
Potassium 2515.7mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 34.5%

Carbs: 26.1%