👩🍳 Instructions
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1
Pat chicken breasts dry. In a bowl, toss chicken with 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
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2
Heat a grill pan over medium-high heat. Grill chicken and lemon slices 5-7 minutes per side, until cooked through (165°F / 74°C). Let chicken rest, then slice.
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3
Preheat oven to 400°F (200°C). Toss broccoli, bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast 15-20 minutes until tender-crisp.
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4
Whisk together extra virgin olive oil, lemon juice, Dijon, dill, garlic powder, salt, and pepper for vinaigrette.
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5
Divide mixed greens (and optional quinoa/rice) into bowls. Top with sliced chicken and roasted vegetables. Drizzle with vinaigrette and serve.
💡 Notes
Feel free to swap chicken for firm tofu, salmon, or cod. Vary vegetables based on seasonal availability. For meal prep, store components separately and assemble just before eating to keep greens fresh. If you don't have a grill, bake chicken alongside veggies at 400°F for 20-25 minutes.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
45g
Total Fat
18g
Saturated Fat
3g
Carbs
20g
Fiber
6g
Sugar
7g
Sodium
580mg
Cholesterol
120mg
