Name: Lemon-Garlic Grilled Chicken & White Bean Salad Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) boneless, skinless chicken breasts; 1 (15 oz) can cannellini beans, drained and rinsed; 2 cups baby arugula; 1 cup cherry tomatoes, halved; 1 small English cucumber, diced; 1/4 cup red onion, thinly sliced; 2 tbsp extra-virgin olive oil; 1 lemon (zest and juice); 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; Nonstick cooking spray

Lemon-Garlic Grilled Chicken & White Bean Salad Bowl

miradugm

This Lemon-Garlic Grilled Chicken & White Bean Salad Bowl is a vibrant, high-protein dinner perfect for a cool California summer evening. Juicy, marinated grilled chicken is layered over a crisp salad of creamy white beans and fresh vegetables, all tossed in a zesty lemon-garlic dressing. The pairing of chicken and beans packs a major protein punch while keeping the meal light and satisfying. It’s a feast for the senses—colorful, tangy, and full of texture—that comes together in under 30 minutes. Perfect for meal prep or a nourishing weeknight dinner!

Ingredients

Instructions

Pat chicken breasts dry. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, salt, and pepper.
Place chicken in a shallow dish. Pour half the marinade over the chicken (reserve remaining for salad). Let chicken marinate at room temp for 10-15 minutes.
Preheat grill pan (or outdoor grill) to medium-high. Spray lightly with nonstick spray.
Grill chicken 5-6 minutes per side, until deeply browned and juices run clear (internal temp 165°F). Remove, cover, and let rest 5 minutes. Slice thinly.
Meanwhile, in a large bowl, toss cannellini beans, arugula, cherry tomatoes, cucumber, and red onion with reserved marinade. Adjust seasoning to taste.
Divide bean salad between two bowls. Top each with sliced grilled chicken. Serve immediately with extra lemon wedges if desired.