Zesty Lemon Chicken & Arugula Salad
Low Carb • Gluten-Free • Dairy-FreeUnder 30 MinsHigh Protein • Low Calorie • BalancedLunch • Dinner
Easy
20min
425kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A low-carb, high-protein salad packed with fresh greens, crisp apples, crunchy fennel, and a clean lemon-olive oil dressing.
Welcome to your new favorite healthy lunch or light dinner—the Zesty Lemon Chicken & Arugula Salad. If you have been searching for a healthy, diet-friendly idea that doesn't compromise on flavor, this Zesty Lemon Chicken & Arugula Salad is the perfect solution. Eating well doesn't mean eating boring meals; it means utilizing fresh, vibrant ingredients to fuel your body properly. This vibrant chicken salad starts with a crisp bed of peppery arugula and tender spinach, offering a fantastic source of vitamins and dietary fiber to keep you feeling full and satisfied without weighing you down. We add a wonderful, refreshing crunch with thinly sliced fennel, cool cucumber, and crisp apples, bringing a natural touch of sweetness without relying on any processed sugars. For the essential lean protein, a pan-seared chicken breast seasoned simply with savory garlic powder, sea salt, and black pepper makes this a truly balanced meal that supports muscle health and weight management. The dressing is wonderfully simple and impeccably clean—just pure extra virgin olive oil and freshly squeezed lemon juice, keeping the calorie count low while providing heart-healthy fats. Topped off with nutrient-dense almonds, every single bite of this Zesty Lemon Chicken & Arugula Salad delivers a symphony of textures and flavors. Whether you are meal-prepping for a busy week, strictly sticking to a low-carb diet, or simply craving a refreshing bowl of greens, this recipe proves that clean eating can be incredibly delicious. Dive into this guilt-free bowl of nourishment!
Ingredients
- 300 g Chicken Breast
- 60 g Arugula
- 60 g Spinach
- 0.5 bulb Fennel
- 0.5 medium Cucumber
- 1 medium Apples
- 30 g Almonds
- 2 tbsp Lemons
- 3 tbsp Olive Oil
- 1 tsp Garlic Powder
- 0.5 tsp Sea Salt
- 0.5 tsp Black Pepper
Instructions
- 1Season the chicken breast evenly with the garlic powder, half of the sea salt, and half of the black pepper.
- 2Heat one tablespoon of the olive oil in the skillet over medium heat.
- 3Place the seasoned chicken breast in the skillet and cook for 6-8 minutes per side until deeply golden and thoroughly cooked.
- 4Remove the chicken from the heat, let it rest for a few minutes, then slice it thinly.
- 5While the chicken rests, thinly slice the fennel, chop the cucumber, and dice the apples.
- 6In a large serving bowl, combine the arugula, spinach, fennel, cucumber, and apples.
- 7Whisk the remaining two tablespoons of olive oil, the juice from the lemons, and the rest of the sea salt and black pepper together to create a light dressing.
- 8Toss the salad gently with the dressing, arrange the sliced chicken breast on top, and sprinkle with almonds.
Chef's Tips
- •To maximize flavor without adding calories, zest the lemon before juicing it and mix the zest into the salad greens.
- •Toast the almonds lightly in a dry pan for 2 minutes to release their natural oils and enhance the crunch.
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