Description
Low-Carb Veggie Chicken Salad Bowls are a vibrant and delicious way to enjoy a healthy meal that feels indulgent. Packed with fresh vegetables, tender chicken, and a zesty dressing, this dish is perfect for lunch, dinner, or meal prep. Each bite bursts with flavor and crunch, making it a crowd-pleaser for any occasion. Whether you’re hosting friends or enjoying a solo meal, this salad bowl will impress with its colorful presentation and delightful taste.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 450g)
- 4 cups mixed greens (spinach and arugula)
- 1 cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1 ripe avocado (diced)
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper, then bake in an oven-safe dish for 25-30 minutes until cooked through.
- While the chicken is baking, wash and chop mixed greens, cucumber, cherry tomatoes, red onion, and avocado into bite-sized pieces.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Once the chicken has cooled slightly after baking, slice it into strips.
- In large serving bowls, layer mixed greens followed by chopped veggies and chicken. Drizzle with dressing and toss gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approximately 350g)
- Calories: 400
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 90mg