Ingredients
– 2 boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Juice of 1 lemon
– 2 cups mixed greens (such as spinach, arugula, or kale)
– 1 cup cherry tomatoes, halved
– ½ cucumber, diced
– ¼ red onion, thinly sliced
– ¼ cup feta cheese, crumbled (optional)
– Fresh herbs for garnish (like basil or parsley)
Instructions
Creating your 20-Minute Light Summer Dinner can be simple if you follow these easy steps:
1. Prep the Chicken: Start by patting the chicken breasts dry with a paper towel. This helps them cook evenly.
2. Season: Rub the chicken with olive oil, garlic powder, salt, and pepper. Drizzle lemon juice over the top to infuse flavor.
3. Cook Chicken: Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, until fully cooked (internal temperature of 165°F/75°C).
4. Remove and Rest: Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes before slicing.
5. Prepare the Salad: In a large bowl, toss together mixed greens, cherry tomatoes, cucumber, and red onion.
6. Assemble: Slice the chicken and place it atop the salad. If desired, sprinkle feta cheese on top.
7. Garnish: Finish with fresh herbs for a burst of flavor and color.
8. Drizzle Extra Lemon: Add a bit more lemon juice as desired to enhance the flavors.
9. Serve: Divide the salad onto plates and enjoy your 20-Minute Light Summer Dinner!
This step-by-step guide ensures you create a wonderfully light meal with ease and speed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 350 kcal
- Fat: 15g
- Protein: 40g