Low Carb Zesty Lemon Herb Chicken Salad Bowl
Brighten up your mealtime with this Low Carb Zesty Lemon Herb Chicken Salad Bowl, a refreshing and flavorful dish perfect for healthy eating. Tender grilled chicken breasts are marinated in a zesty blend of fresh lemon juice, garlic, olive oil, and fragrant herbs like parsley and dill, creating a protein-packed, citrus-forward centerpiece. Nestled atop a bed of crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, creamy avocado slices, and a tangy homemade lemon vinaigrette, this low-carb salad is a harmonious balance of textures and vibrant tastes. With optional crumbled feta cheese for an extra layer of indulgence, this quick and easy recipe is ready in just 30 minutes and is sure to become your go-to for a satisfying, guilt-free meal. Perfect for meal prepping, weeknight dinners, or a refreshing summer lunch, this salad is a feast for both your taste buds and your health goals.
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Ingredients
- 2 pieces (boneless, skinless) chicken breast
- 2 (zested and juiced) lemon
- 3 cloves (minced) garlic
- 4 tablespoons olive oil
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups mixed salad greens
- 1 (sliced) cucumber
- 1 cup (halved) cherry tomatoes
- 0.25 cup (thinly sliced) red onion
- 1 (sliced) avocado
- 0.25 cup (crumbled, optional) feta cheese
- 2 tablespoons red wine vinegar
Directions
Step 1
Preheat your grill, grill pan, or skillet over medium-high heat.
Step 2
In a medium bowl, whisk together the juice of one lemon, 2 tablespoons olive oil, minced garlic, parsley, dill, salt, and black pepper to create the marinade.
Step 3
Place the chicken breasts in the bowl with the marinade, ensuring they are fully coated. Allow to marinate for at least 10 minutes, or up to 1 hour for deeper flavor.
Step 4
Grill or cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
Step 5
While the chicken is cooking, prepare the salad base. In a large mixing bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, red onion, and avocado.
Step 6
In a small bowl, whisk together the remaining lemon juice, lemon zest, 2 tablespoons olive oil, and red wine vinegar to create the salad dressing.
Step 7
Toss the salad with the dressing until evenly coated.
Step 8
Divide the salad evenly among four serving bowls.
Step 9
Top each bowl with sliced chicken and, if desired, sprinkle with crumbled feta cheese for an optional addition.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (860.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1100.9 |
| Total Fat 76.1g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 7.3g | |
| Cholesterol 239.8mg | 0% |
| Sodium 3660.9mg | 0% |
| Total Carbohydrate 31.1g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 10.2g | |
| Protein 79.2g | 0% |
| Vitamin D 6IU | 0% |
| Calcium 373.6mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1912.8mg | 0% |
Source of Calories