Whole30 Zesty Lemon Herb Chicken Salad Bowl

Brighten up your mealtime with this Whole30 Zesty Lemon Herb Chicken Salad Bowl, a fresh and flavorful dish that's as nutritious as it is satisfying. Tender, marinated chicken breast is infused with a zesty blend of fresh lemon juice, garlic, and herbs, then seared to perfection for a golden, juicy finish. Nestled atop a bed of crisp mixed greens, vibrant cherry tomatoes, cooling cucumber slices, creamy avocado, and a sprinkling of crunchy sunflower seeds, this salad is a harmonious blend of textures and tastes. Finished with a light and tangy homemade lemon dressing, this gluten-free, dairy-free, and Whole30-compliant recipe is perfect for meal prep or a quick, wholesome lunch or dinner. Packed with protein, healthy fats, and bright citrus flavors, this salad bowl is a delicious way to stay on track while enjoying every bite.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat a grill pan or skillet over medium heat. Brush the pan with 1 tablespoon of olive oil.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

Arrange the sliced chicken over the top of the salad greens.

Step 8

Drizzle the lemon dressing over each salad bowl and sprinkle with the remaining 1 tablespoon of chopped parsley for garnish. Serve immediately.

Nutrition Facts

Serving size	(1225.2g)

Amount per serving	% Daily Value*
Calories	1544.3

Total Fat 99.9g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 295.8mg	0%
Sodium 2860.0mg	0%
Total Carbohydrate 44.6g	0%
Dietary Fiber 18.3g	0%
Total Sugars 12.0g
Protein 121.3g	0%

Vitamin D 3.5IU	0%
Calcium 244.8mg	0%
Iron 9.1mg	0%
Potassium 3116.2mg	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: 57.5%

Protein: 31.0%

Carbs: 11.4%