Name: Lemon herb grilled chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp dried basil; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz mixed greens; 1/3 cup cherry tomatoes, halved; 1.5 oz cucumber, sliced; 1/3 cup canned chickpeas, drained and rinsed

Nutrition

Per serving

459 calories

Protein: 51g; 43% of calories
Carbs: 24g; 20% of calories
Fat: 19g; 37% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk half the olive oil with half the lemon juice, the dried basil, oregano, garlic powder, and half the salt and pepper. Rub the herb mixture all over the chicken breast and let it marinate while you heat the pan.
Heat a grill pan over medium-high heat. Place the chicken in the pan and cook for 7 to 9 minutes, flip, and cook for 7 to 9 minutes more until the center is opaque and reached its safe temperature. Transfer to a board and let it rest for 5 minutes. Done when opaque in the center, 165°F.
In the same small bowl used earlier (cleaned), whisk the remaining olive oil and lemon juice with the remaining salt and pepper until well combined.
In a large bowl, toss the mixed greens, cherry tomatoes, cucumber, and chickpeas with the lemon vinaigrette. Slice the chicken breast into strips.
Transfer the dressed salad to a plate and arrange the sliced lemon herb chicken on top.

Nutrition

Ingredients

Instructions

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