Grilled chicken with mixed greens, cucumber, tomatoes and lemon-Dijon dressing. High protein, low calorie.
# What You’ll Need:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon fine salt
06 - 1/2 teaspoon freshly ground black pepper
→ Greens & Vegetables
07 - 4 cups mixed salad greens (spinach, arugula, romaine)
08 - 1 medium cucumber, diced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red bell pepper, sliced
11 - 1/2 small red onion, thinly sliced
→ Dressing
12 - 2 tablespoons lemon juice
13 - 1 tablespoon extra-virgin olive oil
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat a grill pan or heavy skillet over medium-high until hot and lightly smoking.
02 - In a bowl, coat the chicken breasts with olive oil, paprika, garlic powder, salt and black pepper, ensuring an even layer of seasoning.
03 - Place chicken in the hot pan and cook 6–7 minutes per side, turning once, until an instant-read thermometer registers 74°C (165°F) or juices run clear.
04 - Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain.
05 - While the chicken cooks, combine mixed greens, diced cucumber, halved cherry tomatoes, sliced bell pepper and red onion in a large bowl and toss gently to combine.
06 - Whisk together lemon juice, extra-virgin olive oil and Dijon mustard; season with salt and pepper to taste.
07 - Divide the salad evenly among four containers or plates, top each portion with sliced chicken and drizzle with dressing just before serving, or pack the dressing separately to maintain crispness.
