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Grilled Lemon Chicken Salad

Prep Time:

30 Minutes

Cook Time:


4 Servings



About the Recipe


❤️ Ingredients

  • 4 skinless, boneless chicken breasts

  • 2 lemons

  • 1 ½ tbsp. oregano

  • 1 ½ tbsp. olive oil

  • 2 tsp. minced garlic

  • 8 oz. (220g) asparagus

  • 8 green onions, trimmed

  • 1 tsp. avocado oil

  • 1 ½ tbsp. white wine vinegar

  • 1 packet 4 oz. (120g) rocket


Heat oven to 400°F (200°C).

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.

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.

Heat the 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.

Divide the lettuce 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.

Coach❤️Theah tip: Grill or cook extra chicken for the week to make other dishes with little cooking/prep time.

🆕Add Ons... Bacon, Avocado, extra grilled veggies

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