Grilled Lemon Chicken Salad

grilled lemon chicken salad
Prep Time10 minsCook Time30 minsDifficultyBeginnerYields4 ServingsCategory
 2 lemons
 1 ½ tbsp oregano
 1 ½ tbsp olive oil
 2 tsp minced garlic
 4 skinless, boneless chicken breasts (around 5 oz. (150g) each)
 8 oz (220g) asparagus
 8 green onions, trimmed
 1 tsp coconut oil
 1 ½ tbsp white wine vinegar
 4 oz (120g) of your favorite greens: spinach, arugula, kale or spring mix
1

Heat oven to 400°F (200°C).

2

Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.

3

Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.

4

Heat the coconut oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.

5

Divide the greens over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.

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Nutrition Facts

Servings 4


Amount Per Serving
Calories 242
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 2g1%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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