Lean grilled chicken atop mixed greens with tangy Greek yogurt dressing—high protein, low carb, gluten-free.
# What You’ll Need:
→ Protein
01 - 2 medium boneless, skinless chicken breasts (approx. 10.6 oz / 0.66 lb total)
02 - 1 teaspoon extra-virgin olive oil
03 - Salt and freshly ground black pepper, to taste
→ Greens & Vegetables
04 - 4 cups mixed salad greens (spinach, arugula, romaine)
05 - 1 cup cherry tomatoes, halved
06 - 1/2 medium cucumber, sliced
07 - 1/4 medium red onion, thinly sliced
→ Yogurt Dressing
08 - 1/2 cup plain Greek yogurt (nonfat or low-fat)
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 tablespoon chopped fresh dill or parsley
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat a grill pan or skillet over medium heat. Lightly brush the chicken breasts with olive oil and season both sides with salt and freshly ground black pepper.
02 - Place the chicken on the preheated pan and cook undisturbed for 6–7 minutes per side, adjusting heat to maintain a steady medium temperature so the exterior browns without burning.
03 - Confirm the internal temperature reaches 165°F using an instant-read thermometer. Remove the chicken from the pan and let rest on a cutting board for 5 minutes to retain juices, then slice thinly across the grain.
04 - While the chicken cooks, whisk together Greek yogurt, lemon juice, Dijon mustard, minced garlic, and chopped dill or parsley in a small bowl. Season to taste with salt and freshly ground black pepper.
05 - In a large bowl, toss the mixed salad greens with halved cherry tomatoes, sliced cucumber, and thinly sliced red onion until evenly distributed.
06 - Divide the dressed greens among two plates, top each with sliced chicken, and drizzle the yogurt dressing over the salads just before serving.
