Grilled Lemon-Herb Chicken Salad

🥘 Ingredients

• 120g skinless chicken breast
• 3 cups mixed salad greens (arugula, spinach, romaine)
• 5 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red bell pepper, thinly sliced
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lemon
• 1 teaspoon dried oregano
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon pumpkin seeds

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, garlic powder, salt and pepper.
2. 2
   Place the chicken breast in a resealable bag and pour half of the dressing over it. Marinate for at least 10 minutes.
3. 3
   Heat a grill pan over medium heat. Grill the marinated chicken breast for 5-6 minutes per side, or until fully cooked.
4. 4
   Let the chicken rest for 2 minutes, then slice it thinly.
5. 5
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, red bell pepper, and pumpkin seeds.
6. 6
   Top the salad with sliced chicken. Drizzle with remaining dressing.
7. 7
   Toss gently and serve immediately.

📊 Nutritional Information

• Vitamin C: 42 mg
• Vitamin A: 790 IU
• Calcium: 105 mg
• Iron: 3 mg
• Magnesium: 42 mg
• Potassium: 620 mg
• Dietary Fiber: 6 g

💡 Cooking Tips

• For extra flavor, marinate the chicken overnight in the fridge.
• Use a meat thermometer to ensure chicken is cooked to 75°C (165°F) internal temperature.
• To save time, prep veggies and make dressing in advance.
• Be careful not to overcook the chicken to keep it juicy and tender.