Ingredients
2 boneless, skinless chicken breasts
1 English cucumber, sliced
1 large avocado, diced
2 tablespoons olive oil
1 lemon, juiced
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
Salt and pepper to taste
1 teaspoon honey (or use a keto-friendly sweetener)
2 tablespoons red wine vinegar (non-alcoholic substitute, if needed)
1 cup cherry tomatoes, halved (optional)
1/4 cup sliced green onions (optional)
Instructions
Season the chicken breasts with oregano, garlic, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and cook the chicken until fully cooked, about 5-6 minutes per side.
Remove the chicken and let it cool slightly, then slice into strips.
In a large bowl, combine the cucumber, diced avocado, cherry tomatoes, and green onions.
In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, herbs (dill and parsley), and honey.
Pour the dressing over the salad and gently toss to combine.
Top with the sliced chicken and serve immediately.
Notes
For meal prep, store the chicken and salad separately in airtight containers and toss the salad with the dressing just before eating.
Use a keto-friendly sweetener instead of honey if necessary.
Cherry tomatoes and green onions are optional for added crunch and flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Grilling and Tossing
- Cuisine: American, Mediterranean
- Diet: Keto, High-Protein, Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg