Ingredients
4 boneless chicken breasts (5 oz each)
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 tbsp olive oil
2 lemons, juiced
1 tsp Dijon mustard (optional)
1 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Marinate chicken breasts in olive oil, lemon juice, and herbs for 15 minutes.
Grill chicken over medium-high heat until fully cooked (about 10 minutes total).
While chicken cooks, toss bell pepper slices with salt and pepper.
In a small bowl, mix remaining olive oil, lemon juice (save 1 tbsp for chickens), and herbs for dressing.
Arrange peppers on a platter, place cooked chicken on top, and drizzle with dressing.
Serve immediately or chill for a refreshing cold salad.
Notes
Substitute white bell peppers for low-carb variety if available
Add avocado slices or crumbled feta for extra flavor
Store leftovers in an airtight container for up to 2 days
Drizzle extra lemon juice before serving for brighter flavor
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Grilling
- Cuisine: American
- Diet: Keto, Paleo, High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg