Low Carb Mediterranean Chicken Salad Bowl
A colorful, low carb salad bowl with chicken, feta, olives, and fresh veggies. High protein, low calorie, perfect for a healthy January lunch.
Ingredients
- 2 boneless skinless chicken breasts
- 4 cups mixed greens or romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Mix the marinade ingredients in a small bowl. Rub it all over your chicken breasts and let them sit for at least 10 minutes. Longer is better if you have time, but 10 minutes works in a pinch.
- Step 2: Heat a grill pan or regular skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side until it reaches 165°F inside. Let it rest for 5 minutes, then slice it into strips.
- Step 3: While the chicken cooks, chop all your veggies. I like to keep everything roughly the same size so each bite has a good mix.
- Step 4: Whisk together all the dressing ingredients in a jar. Taste it and adjust if needed. I usually add a pinch more salt because I like it punchy.
- Step 5: Build your bowl. Start with the greens, add your sliced chicken, then scatter the tomatoes, cucumbers, onions, olives, and feta on top. Drizzle with that delicious dressing.
- Step 6: Toss everything together right before eating. The flavors get even better when they mix!