Light Lemon Herb Chicken Salad Bowl

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Season the chicken breast with oregano, garlic powder, salt, and pepper.
2. 2
   Heat half the olive oil in a non-stick pan over medium heat. Cook the chicken breast for 5-6 minutes each side, until cooked through and golden. Let rest for 2 minutes, then slice thinly.
3. 3
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red bell pepper.
4. 4
   Whisk together remaining olive oil, lemon juice, and a pinch of salt and pepper for the dressing.
5. 5
   Top the veggies with sliced chicken and parsley. Drizzle with lemon dressing.
6. 6
   Toss lightly just before serving and enjoy fresh.

📊 Nutritional Information

• Vitamin C: 58mg (65% DV)
• Vitamin A: 2180 IU (44% DV)
• Calcium: 76mg (6% DV)
• Iron: 2mg (13% DV)
• Potassium: 700mg (15% DV)
• Fiber: 5g

💡 Cooking Tips

• For juicy chicken, let it rest after cooking before slicing.
• Use fresh lemon juice for a burst of flavor and increased vitamin C.
• Prepare veggies ahead for a quicker lunch assembly.
• If meal-prepping, keep dressing separate until ready to eat to keep the salad crisp.