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Low-Carb Veggie Chicken Salad Bowls: A Wholesome & Flavorful Meal

Colorful Low-Carb Veggie Chicken Salad Bowls for Healthy Meals

Experience the wholesome and flavorful Low-Carb Veggie Chicken Salad Bowls, perfect for busy meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Juicy and satisfying; can substitute with rotisserie chicken.
For the Greens
  • 4 cups Kale or Spinach Nutrient-rich base; use spinach for milder taste.
For the Roasted Veggies
  • 2 cups Brussels Sprouts Nutty/sweet flavor when roasted.
  • 1 cup Butternut Squash Optional for strict keto; substitute with bell peppers.
For the Crunch
  • 1/4 cup Pumpkin Seeds (Pepitas) Provides healthy fats and crunch.
  • 1 cup Shredded Carrots Adds color and crunch.
For the Flavor
  • 3 tablespoons Olive Oil For dressing the vegetables and greens; can substitute with avocado oil.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Pepper Essential seasoning.
  • 1/4 cup Dressing of Choice Balsamic glaze, tahini, or vinaigrette.
For the Sweetness
  • 1 medium Apple Crisp and tangy; can swap with pears.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Grill or Skillet

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C). Wash and chop the Brussels sprouts and butternut squash, toss them with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and golden.
  2. Season chicken breasts with salt and pepper. Grill or skillet-cook the chicken for 6-7 minutes per side until cooked through. Let rest for a few minutes before slicing.
  3. In a bowl, take a handful of kale or spinach. Drizzle with olive oil and a pinch of salt, and massage the greens for 1-2 minutes until soft and vibrant.
  4. Assemble the bowls starting with the massaged greens. Add roasted Brussels sprouts and butternut squash, shredded carrots, and thin apple slices. Top with pumpkin seeds.
  5. Finish by placing sliced chicken on top and drizzling with dressing. Optionally toss apple slices with lemon juice to prevent browning.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 400mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 70IUVitamin C: 60mgCalcium: 15mgIron: 20mg

Notes

Store assembled salad bowls in airtight containers for up to 4 days. Keep dressing separate until serving. Roasted veggies and chicken can be stored for up to 3 months in the freezer.

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