Lean & Fresh Grilled Chicken Salad Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 5 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 avocado, sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• 1 teaspoon chopped fresh parsley

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or regular pan over medium-high heat.
2. 2
   Season the chicken breast with salt and pepper on both sides.
3. 3
   Grill the chicken breast for 5-6 minutes on each side or until cooked through. Let it rest for 2 minutes, then slice thinly.
4. 4
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. 5
   Arrange salad greens in a large bowl. Top with cherry tomatoes, cucumber, red onion, and avocado.
6. 6
   Add the sliced grilled chicken on top of the veggies.
7. 7
   Drizzle the salad with the dressing and sprinkle chopped parsley for freshness.
8. 8
   Toss gently and enjoy immediately.

📊 Nutritional Information

• Fiber: 7g
• Vitamin A: 65% of Daily Value
• Vitamin C: 55% of Daily Value
• Calcium: 10% of Daily Value
• Iron: 15% of Daily Value
• Potassium: 830mg

💡 Cooking Tips

• If you don’t have a grill, you can use a standard frying pan.
• Let the chicken rest before slicing for juicier results.
• For extra flavor, marinate the chicken in lemon juice and herbs 1 hour before grilling.
• Be careful not to overcook the chicken to keep it tender.