Soy-Free Zesty Lemon Herb Chicken Salad Bowl

Brighten up your lunch or dinner routine with this Soy-Free Zesty Lemon Herb Chicken Salad Bowl, a refreshing and wholesome meal that’s bursting with flavor and nutrient-packed ingredients. Juicy, perfectly grilled chicken marinated in a zesty blend of fresh lemon juice, garlic, and aromatic herbs like parsley, dill, and chives takes center stage in this vibrant dish. Served atop a bed of crisp mixed greens and colorful veggies like cucumber, cherry tomatoes, red onion, and creamy avocado, this salad is elevated with the crunch of toasted pumpkin seeds. The reserved marinade doubles as a tangy dressing, tying everything together in a symphony of light, citrusy goodness. Ready in under 40 minutes, this high-protein, gluten-free, and soy-free recipe is the perfect choice for health-conscious foodies craving a quick, satisfying, and flavorful meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

Preheat your grill or skillet over medium-high heat.

Step 2

In a small bowl, whisk together lemon juice, olive oil, garlic, parsley, dill, chives, lemon zest, salt, and black pepper to create the marinade.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Sprinkle the pumpkin seeds over the salad for added crunch.

Step 7

Arrange the sliced chicken on top of the salad and drizzle the reserved marinade (now a dressing) over everything.

Step 8

Toss gently to combine or serve as is for a layered presentation. Enjoy immediately!

Nutrition Facts

Serving size	(1263.2g)

Amount per serving	% Daily Value*
Calories	1300.7

Total Fat 71.2g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 295.8mg	0%
Sodium 2716.9mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 13.8g
Protein 122.7g	0%

Vitamin D 45.2IU	0%
Calcium 245.6mg	0%
Iron 9.4mg	0%
Potassium 3195.0mg	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: 48.3%

Protein: 37.0%

Carbs: 14.8%