Lemon Pepper Chicken Salad
It’s been way too long since I shared a salad recipe! Here’s one I’ve been loving for quick and easy lunches during the week.
I’ve been all over lemon pepper seasoning for a while now. It’s just SO versatile and adds a ton of good flavor. I’ve been loving it on baked salmon or chicken and using both as a protein source on salads or even just with some roasted veggies and a carb.
And if I’m meal prepping this salad, you can keep the pasta and chicken in a separate container if you want to heat them up when you’re ready to eat.
I hope you enjoy as much as I do! Leave a comment and let me know what you think!
Recipe makes 4 servings
Ingredients
1 ½ lb. chicken breast (or tenderloins)
Lemon pepper seasoning
4 oz. elbow pasta (I used Jovial brown rice pasta)
1 15 oz. can of garbanzo beans (chickpeas), drained & rinsed
2 apples, diced
Arugula or lettuce of choice
Balsamic vinegar or dressing of your choice
Directions
Preheat oven to 400F. Cut chicken breasts in half (horizontally) to make 2 thinner pieces. If using tenderloins, leave as-is.
Place the chicken on a baking sheet and season well with lemon pepper seasoning. Add salt if the seasoning doesn’t already include any. Bake for 12-15 minutes or until cooked through.
While the chicken bakes, cook pasta according to the box’s instructions. Set aside once done.
When the chicken is cooked, dice into bite-sized pieces.
Place the arugula or lettuce on a plate. Top with the chicken, pasta, chickpeas, and apple.
Add balsamic vinegar or your favorite dressing and enjoy!
Nutritional Info (per serving, before dressing): 415 calories, 6.3g fat, 48g carbs, 42g protein
