Lemon Chicken Salad
Enjoy a refreshing and tangy twist on a classic salad with this Lemon Chicken Salad. The juicy chicken, sauteed vegetables, and zesty lemon dressing create a delicious and healthy meal that’s perfect for any occasion.
Ingredients
- 2 lemons
- 1 ½ tbsp oregano
- 1 ½ tbsp coconut oil
- 2 cloves garlic (minced)
- 3 chicken breast (skinless)
- 220 g asparagus
- 8 green onions (trimmed)
- 1 tsp extra virgin olive oil
- 120 g arugula
Instructions
- Pre-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, coconut oil and garlic in a large bowl. Add chicken, season with salt and pepper and toss to marinate.
- Place the chicken and halved lemons on a baking tray and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then slice the chicken.
- Cut asparagus and green onions into 2-inch pieces. Heat 1 teaspoon coconut 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.
- Divide the arugula over 4 plates and top with asparagus and green onions. Drizzle with extra virgin olive oil and a squeeze of lemon and season with salt and pepper. Serve with chicken and lemon halves.
Notes
For Elimination, exclude garlic and green onions.
For Sensitive Gut, exclude garlic and green onions.
Nutrition per serve
Calories: 298kcal | Carbohydrates: 12g | Protein: 39g | Fat: 11g | Fiber: 5g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.