Mediterranean Creamy Lemon-Herb Chicken over Arugula

Name: Mediterranean Creamy Lemon-Herb Chicken over Arugula
Total time: 25 min
Yield: 2 people
Ingredients: 12 oz Chicken Breast; 3.5 oz Arugula; 5 oz Artichokes; 5 oz Cucumber; 0.25 cup Greek Yogurt; 1 tbsp Heavy Cream; 1 whole Lemons; 2 cloves Garlic; 1 tbsp Olive Oil; 1 tsp Paprika; 2 tbsp Black Olives; 0.5 tsp Sea Salt; 0.5 tsp Black Pepper

Low Carb • Gluten-FreeUnder 30 MinsHigh Protein • Low CalorieStovetopDinner • LunchMediterranean

Easy

25minutes

345kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, protein-packed Mediterranean bowl featuring perfectly seared chicken, tender artichokes, and crisp cucumber over arugula, all tied together with a rich but diet-friendly yogurt-cream dressing.

If you are looking for a vibrant, satisfying meal that perfectly aligns with your health and wellness goals, this Mediterranean Creamy Lemon-Herb Chicken over Arugula is the ultimate answer. Finding the balance between diet-friendly recipes and genuinely crave-worthy flavor can often be tricky, but this dish hits all the right notes without weighing you down. The foundation of this recipe is lean, protein-packed chicken breast, which is pan-seared to a beautiful golden brown to keep it juicy and flavorful. But the real magic happens when we build the vibrant salad base and its luxurious dressing. By combining a generous bed of peppery arugula with crisp, hydrating cucumber and tender, earthy artichokes, you get a bowl full of texture and essential dietary fiber. To tie it all together while adhering to a healthy lifestyle, we create a rich yet surprisingly light dressing. Instead of relying purely on high-calorie oils or mayonnaise, we use tangy Greek yogurt as the base. To give it that irresistible, silky restaurant-quality finish, we fold in just a splash of heavy cream. This clever trick provides the luxurious mouthfeel of a much heavier sauce while keeping the overall fat and calories firmly in check. Fresh lemon juice and minced garlic cut through the richness, creating a bright, zesty profile. This recipe is not only low in carbohydrates and high in protein, but it is also a fantastic way to use up fresh produce. It proves that eating well doesn't mean sacrificing comfort, making it a perfect weeknight dinner or meal-prep lunch.

Ingredients

350 g Chicken Breast (about 2 medium breasts)
100 g Arugula (about 4 cups loosely packed)
150 g Artichokes (about 1 cup chopped)
150 g Cucumber (1/2 large or 1 medium)
60 g Greek Yogurt (1/4 cup)
1 tbsp Heavy Cream
1 whole Lemons (juiced)
2 cloves Garlic (minced)
1 tbsp Olive Oil
1 tsp Paprika
30 g Black Olives (about 2 tbsp sliced)
0.5 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Pat the chicken breasts dry. Season evenly on both sides with the paprika, half of the sea salt, and half of the black pepper.
2
Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and sear for 6 to 7 minutes on each side, or until golden brown and cooked entirely through. Remove from the heat and let rest.
3
While the chicken rests, prepare the dressing. In a small container, whisk together the Greek yogurt, heavy cream, half of the lemon juice, and the minced garlic. If the dressing is too thick, add a few drops of water until it reaches a drizzly consistency. Season with a pinch of sea salt.
4
Slice the cucumber into thin rounds and chop the artichokes into bite-sized pieces.
5
In a large serving bowl, toss the fresh arugula with the sliced cucumber, chopped artichokes, sliced black olives, and the remaining lemon juice.
6
Slice the rested chicken breasts into strips and arrange them over the top of the arugula salad base.
7
Drizzle the creamy yogurt dressing evenly over the bowls just before serving.

Chef's Tips

•Using just one tablespoon of heavy cream in the yogurt dressing completely transforms the texture, making it taste incredibly indulgent while keeping the calories very low.
•Letting the chicken rest for at least 5 minutes before slicing is crucial—it locks the juices inside so your protein stays tender.
•If you prefer a milder garlic flavor in your raw dressing, let the minced garlic sit in the lemon juice for 5 minutes before mixing it into the yogurt.