Light Mediterranean Chicken Salad Bowl

🥘 Ingredients

• 100g skinless chicken breast
• 2 cups mixed lettuce (romaine, arugula, or spinach)
• 6 cherry tomatoes, halved
• 1/4 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp low-fat Greek yogurt
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or skillet over medium-high heat.
2. 2
   Season the chicken breast with half the olive oil, oregano, salt, and pepper.
3. 3
   Grill the chicken for about 5-6 minutes per side, until fully cooked. Let it rest for a few minutes, then slice thinly.
4. 4
   While the chicken cooks, arrange the mixed lettuce in a large salad bowl.
5. 5
   Top with cherry tomatoes, cucumber, and red onion.
6. 6
   In a small bowl, whisk together Greek yogurt, lemon juice, the remaining olive oil, parsley, salt, and pepper to make the dressing.
7. 7
   Place the sliced chicken on top of the salad and drizzle with the yogurt dressing.
8. 8
   Garnish with extra parsley if desired and enjoy immediately.

📊 Nutritional Information

• Vitamin A: 65% DV
• Vitamin C: 32% DV
• Calcium: 18% DV
• Iron: 12% DV
• Potassium: 15% DV
• Dietary Fiber: 5g
• Sodium: 220mg

💡 Cooking Tips

• Marinate the chicken for extra juiciness and flavor; use lemon juice and herbs.
• Let the chicken rest before slicing to keep it moist.
• For added crunch, toss in a few sliced radishes.
• Prepare veggies in advance to assemble quickly for lunch.
• Be careful not to overcook the chicken to avoid dryness.