Grilled Chicken Salad Bowl

2 boneless, skinless chicken breasts

2 tbsp lemon juice

1 clove garlic, minced

1 tsp Italian seasoning or paprika

1 tbsp olive oil

Salt & pepper to taste

 4 cups mixed greens (spinach, kale, arugula, or romaine)

1 cup cherry tomatoes, halved

1/2 cup cucumber, sliced

1 avocado, sliced

1/4 cup shredded carrots

2 tbsp toasted sunflower seeds or almonds (optional)

 3 tbsp lemon juice

2 tbsp olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt & pepper to taste

Instructions

In a small bowl, mix lemon juice, garlic, Italian seasoning, olive oil, salt, and pepper. Coat the chicken breasts with the mixture and let marinate for 15-20 minutes.

Preheat a grill or skillet over medium heat. Cook the chicken for 4-5 minutes per side or until cooked through. Let it rest for 5 minutes, then slice into thin strips.

 Prepare the Salad Base:

In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, shredded carrots, and avocado slices. Add sunflower seeds or almonds if desired.

 Make the Dressing:

In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth.

Assemble the Bowls: