Grilled Chicken and Veggie Salad (#1)

Grilled Chicken and Veggie Salad (#1)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 15
• Total Time: 30
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• DASH
• Halal

Equipment

• Grill pan or outdoor grill
• Medium bowl
• Tongs
• Knife
• Measuring spoons

Ingredients

1. 8 ounces boneless chicken breast
2. 2 cups mixed greens (e.g., spinach, arugula)
3. 1 cup cherry tomatoes, halved
4. 1/2 cup cucumber, sliced
5. 1 tablespoon olive oil
6. 1 teaspoon lemon juice
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. Preheat grill pan or outdoor grill to medium-high heat.
2. Season chicken breast with 1/2 tablespoon olive oil, salt, and pepper.
3. Grill chicken for 6-8 minutes per side until cooked through (internal temperature 165°F), then let rest and slice.
4. In a medium bowl, toss mixed greens, cherry tomatoes, and cucumber with remaining olive oil and lemon juice.
5. Divide salad into two bowls, top each with sliced chicken, and serve fresh.

Storage

Refrigerate components separately in airtight containers for up to 3 days. Assemble fresh before eating.

Nutrition

• Calories: 280
• Protein: 28g
• Fat: 12g
• Carbs: 6g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A