Light Lemon Herb Chicken Salad Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 50g mixed salad greens (lettuce, spinach, arugula)
• 40g cherry tomatoes, halved
• 40g cucumber, sliced
• 30g carrot, julienned
• 30g red bell pepper, sliced
• 1 tablespoon extra virgin olive oil
• Juice of 1/2 lemon (about 1 tablespoon)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a non-stick grill pan or skillet over medium heat.
2. 2
   Season chicken breast with oregano, garlic powder, a pinch of salt, and black pepper.
3. 3
   Grill the chicken for 5-6 minutes per side, or until golden and cooked through. Set aside to rest.
4. 4
   In a large bowl, combine salad greens, cherry tomatoes, cucumber, carrot, and red bell pepper.
5. 5
   Slice the grilled chicken thinly and add to the salad.
6. 6
   In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper.
7. 7
   Drizzle the dressing over the salad and toss gently to combine.
8. 8
   Serve immediately and enjoy your fresh, nutrient-packed lunch!

📊 Nutritional Information

• Vitamin C: 59mg (65% DV)
• Vitamin A: 1120 IU (22% DV)
• Iron: 1.8mg (10% DV)
• Calcium: 55mg (5% DV)
• Potassium: 480mg (10% DV)
• Dietary Fiber: 4g

💡 Cooking Tips

• Grill chicken in advance and store in the fridge for quick assembly.
• Adjust lemon and herbs for extra freshness and flavor.
• Use a sharp knife for even veggie slices—makes the bowl look beautiful and taste great!
• Ensure chicken is cooked through to 75°C (167°F) for safety.