Grilled chicken with spring greens, cucumber, cherry tomatoes and a light yogurt-lemon dressing—fresh, protein-rich.
# What You’ll Need:
→ Protein
01 - 2 small boneless, skinless chicken breasts — about 9 oz total (≈0.56 lb)
02 - 1/2 teaspoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Greens & Vegetables
05 - 3.5 oz mixed spring greens — roughly 3.3 cups loosely packed (baby spinach, arugula, baby kale)
06 - 1 small cucumber, thinly sliced
07 - 1 medium carrot, julienned or shredded
08 - 6 cherry tomatoes, halved
09 - 1 small radish, thinly sliced
→ Light Dressing
10 - 2 tablespoons plain low‑fat Greek yogurt
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey
14 - 1 1/2 teaspoons fresh dill, chopped (optional)
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat a grill pan or nonstick skillet over medium‑high heat until hot but not smoking.
02 - Pat the chicken breasts dry, rub with 1/2 teaspoon olive oil, then season evenly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.
03 - Place the chicken in the hot pan and cook 5–7 minutes per side, adjusting time for thickness, until an instant‑read thermometer reads 165°F (75°C) in the thickest part.
04 - Transfer the chicken to a cutting board and let it rest 5 minutes, then slice thinly against the grain.
05 - Whisk together 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 1/2 teaspoons chopped dill (if using); season with salt and pepper to taste.
06 - Divide the mixed greens between two bowls. Arrange sliced cucumber, julienned carrot, halved cherry tomatoes and sliced radish over the greens. Top each portion with sliced chicken.
07 - Drizzle the light dressing over each bowl and serve immediately to preserve crispness.
