Lemon and mint chicken salad with ribbon vegetables

Looking for a refreshing and nutritious meal that’s bursting with flavor? Look no further! In this article, we’ll show you how to prepare a zesty Lemon and Mint Chicken Salad with Ribbon Vegetables. This recipe is not only delicious but also packed with wholesome ingredients that will fuel your body. Plus, it’s easy to make and serves 2 people. Let’s dive into the details and get cooking!

Ingredients for Lemon and mint chicken salad with ribbon vegetables:

• 2 boneless, skinless chicken breasts (about 10 oz or 300g)
• 2 large zucchinis, spiralized into ribbons
• 1 large carrot, spiralized into ribbons
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced
• 1/4 cup (10g) fresh mint leaves, chopped
• Salt and pepper to taste

Preparation Time for Lemon and mint chicken salad with ribbon vegetables:

• Preparation: 15 minutes
• Cooking: 15 minutes
• Total: 30 minutes

Serves 2

Nutritional Facts (Per Serving):

• Calories: 300
• Protein: 30g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 6g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 100mg
• Vitamin C: 120% DV
• Iron: 10% DV

Instructions for Lemon and mint chicken salad with ribbon vegetables:

1. Start by marinating the chicken. In a bowl, combine the fresh lemon juice, olive oil, minced garlic, and half of the chopped mint. Mix well.
2. Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 15 minutes to let the flavors infuse.
3. While the chicken is marinating, spiralize the zucchinis and carrots into ribbons. You can use a spiralizer or a vegetable peeler for this.
4. After marinating, remove the chicken from the bag or dish and season both sides with salt and pepper.
5. Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side or until they are no longer pink in the center and have beautiful grill marks. Cooking times may vary depending on the thickness of the chicken.
6. While the chicken is cooking, in a large bowl, combine the zucchini ribbons, carrot ribbons, sliced red bell pepper, and red onion.
7. Once the chicken is done, remove it from the heat and let it rest for a few minutes. Then, slice it into thin strips.
8. Add the sliced chicken to the bowl with the vegetables.
9. Drizzle the remaining marinade over the salad and toss everything together until well combined.
10. Season the salad with additional salt and pepper to taste, if needed.

Tips for Lemon and mint chicken salad with ribbon vegetables:

1. For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.
2. If you don’t have a spiralizer, you can use a knife to julienne the zucchini and carrot into thin strips.
3. Feel free to customize your salad with your favorite veggies. Cherry tomatoes, cucumber, or avocado can be great additions.
4. To make this dish even heartier, you can add some cooked quinoa or couscous to the salad.

Serving and Enjoying for Lemon and mint chicken salad with ribbon vegetables:

Serve your Lemon and Mint Chicken Salad with Ribbon Vegetables immediately, garnished with the remaining chopped mint leaves for a burst of freshness. This salad is perfect for a light lunch or dinner, and it’s an excellent choice if you’re looking to eat healthily without sacrificing flavor. Enjoy!

Remember, this Lemon and Mint Chicken Salad is not only delicious but also a nutritious choice that’s low in calories and high in flavor. Plus, it’s quick and easy to prepare, making it a perfect option for busy weeknights or when you want a satisfying meal that won’t weigh you down.

So go ahead and whip up this vibrant salad, and you’ll have a delightful and healthy dish that’s sure to become a favorite in no time!

With a total preparation time of just 30 minutes, there’s no excuse not to give this Lemon and Mint Chicken Salad with Ribbon Vegetables a try. It’s a winning combination of flavors and textures that your taste buds and body will thank you for.

Now that you’ve got the recipe, head to your kitchen, gather your ingredients, and get ready to enjoy a mouthwatering meal that’s as good for your body as it is for your taste buds. Happy cooking!

Lemon and Mint Chicken Salad with Ribbon Vegetables

Looking for a refreshing and nutritious meal that’s bursting with flavor? Look no further! In this article, we’ll show you how to prepare a zesty Lemon and Mint Chicken Salad with Ribbon Vegetables. This recipe is not only delicious but also packed with wholesome ingredients that will fuel your body. Plus, it’s easy to make and serves 2 people. Let’s dive into the details and get cooking!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Lemon and Mint Chicken Salad with Ribbon Vegetables

Amount per Serving

Calories

300

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

75

mg

25

%

Sodium

 

100

mg

4

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

30

g

60

%

Vitamin C

 

120

mg

145

%

Iron

 

10

mg

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 boneless skinless chicken breasts (about 10 oz or 300g)
• 2 large zucchinis spiralized into ribbons
• 1 large carrot spiralized into ribbons
• 1 red bell pepper thinly sliced
• ½ red onion thinly sliced
• ¼ cup 60ml fresh lemon juice
• 2 tablespoons 30ml olive oil
• 2 cloves garlic minced
• ¼ cup 10g fresh mint leaves, chopped
• Salt and pepper to taste

Instructions

• Start by marinating the chicken. In a bowl, combine the fresh lemon juice, olive oil, minced garlic, and half of the chopped mint. Mix well.
• Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 15 minutes to let the flavors infuse.
• While the chicken is marinating, spiralize the zucchinis and carrots into ribbons. You can use a spiralizer or a vegetable peeler for this.
• After marinating, remove the chicken from the bag or dish and season both sides with salt and pepper.
• Heat a grill pan or skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side or until they are no longer pink in the center and have beautiful grill marks. Cooking times may vary depending on the thickness of the chicken.
• While the chicken is cooking, in a large bowl, combine the zucchini ribbons, carrot ribbons, sliced red bell pepper, and red onion.
• Once the chicken is done, remove it from the heat and let it rest for a few minutes. Then, slice it into thin strips.
• Add the sliced chicken to the bowl with the vegetables.
• Drizzle the remaining marinade over the salad and toss everything together until well combined.
• Season the salad with additional salt and pepper to taste, if needed.

Notes

For an extra kick of flavor, add a pinch of red pepper flakes to the marinade.

If you don’t have a spiralizer, you can use a knife to julienne the zucchini and carrot into thin strips.

Feel free to customize your salad with your favorite veggies. Cherry tomatoes, cucumber, or avocado can be great additions.

To make this dish even heartier, you can add some cooked quinoa or couscous to the salad.

Serving and Enjoying:

Serve your Lemon and Mint Chicken Salad with Ribbon Vegetables immediately, garnished with the remaining chopped mint leaves for a burst of freshness. This salad is perfect for a light lunch or dinner, and it’s an excellent choice if you’re looking to eat healthily without sacrificing flavor. Enjoy!