Description
Low-Carb Veggie Chicken Salad Bowls are a refreshing and flavorful dish that combines crisp vegetables with tender chicken, all tossed in a zesty dressing. Perfect for picnics or light lunches, these bowls are not only visually stunning but also customizable to suit your taste. Enjoy this healthy delight that brings everyone together around the table!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb)
- 4 cups mixed greens (spinach, kale, arugula)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper, place in a baking dish, and bake for 25-30 minutes until cooked through.
- While the chicken is baking, chop the cucumber, halve the cherry tomatoes, slice the bell pepper, and prepare the mixed greens.
- In a small bowl, whisk together lemon juice and olive oil. Optionally add herbs for extra flavor.
- Once cooled slightly, slice the chicken into strips or cubes.
- Assemble bowls by layering mixed greens first, followed by chopped veggies and chicken pieces. Top with avocado slices and drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg