Diet by Priyanka
Greek chicken salad bowl
This bowl puts marinated chicken breast over romaine, cucumber, peppers, olives and feta, dressed with olive oil and lemon rather than anything bottled. One serving is 420 kcal, 35 g protein and 9 g net carbohydrate.
Why Priyanka makes this
There is a version of eating out that looks healthy on the menu, grilled chicken salad, and arrives as mostly croutons under a sugar-loaded dressing. I started making this after one too many of those, to control what actually went into the bowl. Marinating the chicken for fifteen minutes made a bigger difference than I expected, and it stops the dish tasting like plain boiled chicken dropped onto lettuce. The dressing was the part I kept adjusting: too much vinegar overpowers everything, so a teaspoon of water to soften it was the fix. Thirty five grams of protein in a bowl that tastes like something you chose, not something you are enduring.
What you need
Serves 1:
- 150 g chicken breast, cut into bite-sized cubes
- 1 tsp olive oil, plus 1 tbsp extra virgin olive oil for the dressing
- 1 tsp fresh lemon juice, plus ½ tbsp for the dressing
- 1 clove garlic, minced
- ½ tsp dried oregano, plus ¼ tsp for the dressing
- 1 cup romaine lettuce, chopped
- ½ cup cucumber, diced
- ½ cup red and yellow bell peppers, diced
- 4 to 5 cherry tomatoes, halved
- 4 to 5 black olives, sliced
- 2 to 3 tbsp feta cheese, crumbled
- ½ tsp white vinegar and 1 tsp water, for the dressing
- Salt and black pepper, to taste
How to make it
Toss the chicken with the olive oil, lemon juice, garlic, oregano, salt and pepper. Leave it at room temperature for 15 minutes.
Heat a non-stick skillet over medium-high and sear the chicken for 6 to 8 minutes, turning now and then, until golden brown and cooked through. Set it aside to rest.
Whisk the dressing ingredients until they emulsify. Layer the romaine at the bottom of a bowl, then the cucumber, peppers, tomatoes and olives. Top with the warm chicken, scatter the feta over everything, drizzle with the dressing and serve straight away.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 35 g |
| Fat | 26 g, of which 6 g saturated |
| Net carbohydrate | 9 g |
| Fibre | 3 g |
| Sodium | 680 mg |
Feta and olives account for most of that sodium. Rinse the olives if you are watching blood pressure.
Who this suits
This is a complete meal in one bowl, so it suits a working lunch or a night when cooking two dishes is not happening. Thirty five grams of protein makes it useful for muscle gain as well as weight loss.
This is the one recipe here built around chicken. Swap in 150 g of paneer or two boiled eggs to keep it vegetarian, and the protein stays close.
Have a question about this recipe?
Priyanka answers WhatsApp herself. Ask about ingredient swaps, portion size, or whether this dish suits what you are working on:
There is no charge for a question, and you will be talking to Priyanka, not an assistant.
More from Priyanka’s kitchen
Every published recipe is listed on the low-carb recipes page, with macronutrients listed for each.
If this one worked for you, these are close cousins from the same plans:
- Pan-seared chicken breast medallions
- Chicken seekh kebabs with green chutney
- Chicken curry with boiled rice
- Dahi-marinated chicken curry
Recipes work best inside a plan built around your history and your routine. To start there, book a Discovery Call with Priyanka.
These meals come from the same plans Priyanka builds for PCOS, thyroid, prediabetes and fatty liver support.
Written by Priyanka Chanana, nutritionist, practising since 2021. Nutrition support runs alongside medical care rather than replacing it.