Protein-Packed Grilled Chicken Salad Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (lettuce, arugula, spinach)
• 6 cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 red bell pepper, sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh lemon wedge (optional)

👨‍🍳 Instructions

1. 1
   Preheat a grill pan or grill to medium-high heat.
2. 2
   Season the chicken breast with salt, pepper, and dried oregano.
3. 3
   Grill the chicken breast for about 5-6 minutes per side, or until fully cooked and juices run clear. Let it rest for 2 minutes, then slice thinly.
4. 4
   Meanwhile, arrange salad greens, cherry tomatoes, cucumber, red onion, and bell pepper in a large bowl.
5. 5
   In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper to make the vinaigrette.
6. 6
   Top the salad with sliced grilled chicken.
7. 7
   Drizzle the vinaigrette over the salad, toss gently, and finish with a squeeze of fresh lemon if desired.

📊 Nutritional Information

• Dietary fiber: 4g
• Vitamin C: 42% DV
• Vitamin A: 32% DV
• Potassium: 640mg
• Iron: 10% DV
• Calcium: 6% DV

💡 Cooking Tips

• Let the chicken rest after grilling to lock in juices and keep it tender.
• Slice vegetables evenly for the best texture and presentation.
• You can prep the vinaigrette ahead to save time on busy days.