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Serves 2
These salad bowls are packed with healthy protein, fats and vitamins and nutrients that will make your body so happy, so toss it up and serve this to yourself and loves ones this week!
Prep Time: 5 minutes
Cooking Time: 0 minutes
Ingredients:
Chicken:
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon fresh lemon juice
2 small (4 ounces each) boneless & skinless chicken breasts
Salad:
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon fresh lemon juice
4 cups mixed salad greens
1 medium English cucumber, sliced
20 cherry tomatoes, quartered
2 ounces of feta cheese, crumbled
2 slices of red onion
2 tablespoons fresh parsley, minced
5 fresh mint leaves, minced
Herbed Yogurt Garnish:
½ cup full-fat Greek yogurt
¼ teaspoon sea salt
Pinch of black pepper
Zest from ½ fresh lemon
2 tablespoons fresh parsley, minced
2 fresh mint leaves, minced
Instructions:
Prepare your chicken by coating it in olive oil, seasonings and lemon zest and allow to marinate for about 15 minutes before grilling in a skillet with some butter for about 8 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. When done, set aside to cool and then slice.
Prepare your salad by tossing all salad ingredients, except parsley and mint, together and diving between 2 salad bowls. Divide chicken between each salad.
Mix Herbed Yogurt ingredients together and divide between 2 to serve with your salad.
Serve between 2, storing any leftovers in the fridge for up to 3 days.
Enjoy!
Calories: 401
Carbs: 18
Net Carbs: 14
Protein: 39
Fat: 27
Chicken Shawarma
