Protein-Packed Grilled Chicken Salad Bowl

🥘 Ingredients

• 120g skinless chicken breast
• 2 cups mixed salad greens (lettuce, spinach, arugula)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red bell pepper, sliced
• 1/4 avocado, sliced
• 2 tablespoons shredded carrots
• 1 tablespoon feta cheese, crumbled
• 1 teaspoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 teaspoon paprika

👨‍🍳 Instructions

1. 1
   Season the chicken breast with salt, pepper, paprika, and oregano.
2. 2
   Heat a non-stick grill pan or skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, or until fully cooked and juices run clear.
3. 3
   Let the cooked chicken rest for 2 minutes, then slice thinly.
4. 4
   In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red bell pepper, carrots, and avocado.
5. 5
   Top the salad with the sliced grilled chicken and sprinkle feta cheese on top.
6. 6
   In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over the salad.
7. 7
   Toss gently to combine all ingredients, and serve immediately.

📊 Nutritional Information

• Dietary fiber: 6g
• Vitamin A: 45% DV
• Vitamin C: 70% DV
• Calcium: 12% DV
• Iron: 15% DV
• Potassium: 670mg
• Magnesium: 9% DV

💡 Cooking Tips

• For extra juiciness, marinate the chicken breast in a little olive oil and herbs 15 minutes before grilling.
• Be careful not to overcook the chicken to keep it tender.
• Mix up the greens for variety – baby kale or romaine also work well.
• Add the avocado just before serving to prevent browning.