Grilled Lemon Chicken Salad

A perfect summers evening dish that's sure to hit the spot.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free, High Protein, Low Carb, Main Course, Salad
Servings: 4 Servings
Calories: 242kcal


  • 2 Lemons
  • 1 1/2 tbsp Oregano
  • 1 1/2 tbsp Olive Oil
  • 2 tsp Minced Garlic
  • 4 Skinless Chicken Breasts ((approx 150 grams each))
  • 220 grams Asparagus
  • 8 Green Onions (Trimmed)
  • 1 tsp Coconut OIl
  • 1 1/2 tbsp White Wine Vinegar
  • 120 grams Rocket


  • Heat oven to 400F (200C).
  • Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
  • Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.
  • Heat the coconut oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Divide the rocket over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.


Calories: 242kcal | Carbohydrates: 2g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 146mg | Potassium: 804mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1433IU | Vitamin C: 42mg | Calcium: 128mg | Iron: 3mg