Servings: 2 to 4 people
Lemon Herb Baked Chicken Spinach Salad
A filling entree salad with baked chicken, cucumber, radishes, pumpkin seeds, and feta cheese. Low-carb, keto, and delicious!
Ingredients
Lemon Herb Baked Chicken:
- 1 pound boneless skinless chicken breasts
- 3 Tbsp avocado oil
- 3 Tbsp lemon juice
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp sea salt or more to taste
For the Salad:
- 5 ounces baby spinach
- 1 large carrot peeled and grated
- 4 radishes thinly sliced
- 1/2 cucumber thinly sliced
- 1/3 cup pumpkin seeds
- 2 Tbsp sunflower seeds
- 1/3 cup feta cheese crumbles
- Fody Foods Garden Herb Dressing
Instructions
- Add the ingredients for the baked chicken to a zip lock bag and seal. Shake the contents of the bag around until the chicken is well coated in marinade. Refrigerate at least 15 minutes, up to 12 hours.
- When ready to bake, preheat the oven to 350 degrees F. Transfer the chicken including the marinade to a casserole dish. Bake 30 to 40 minutes, or until chicken is cooked through and has reached 165 degrees F internal temperature.
- Remove chicken from oven and allow it to rest 15 minutes. Transfer to a cutting board and slice or chop.
- Add all ingredients for the salad, including the chopped chicken, to a large serving bowl. Toss in desired amount of dressing and serve.
Nutrition
Serving: 1of 2, Calories: 485kcal, Carbohydrates: 11g, Protein: 55g, Fat: 30g, Fiber: 5g, Sugar: 3g