This Lemon Chicken Mediterranean Salad is a vibrant, nutrient-packed dish that’s completely compliant with my 21-Day Bone Broth Diet—making it a perfect choice for anyone looking to nourish their body while staying on track. It’s rich in protein, healthy fats, and anti-inflammatory ingredients like turmeric and avocado, and the flavors are just as satisfying as the benefits.

If I were dining out, I’d ask for something similar, grilled chicken over a bed of greens with cucumber, red onion, avocado, olives, and parsley—dressed in olive oil and lemon, and topped with a sprinkle of hemp hearts. Simple, clean, and totally delicious.

Serves: 4 Total Time: 55 minutes (45 minute prep time, 10 minute cook time)

Ingredients:

Lemon & Herb Chicken:

4- 4oz. pasture-raised chicken breast

2 tbsp extra virgin olive oil

Juice of 1 lemon

2 tbsp coconut aminos

3 garlic cloves, minced

1 tsp dried basil

1 tsp dried oregano

¼ tsp ground black pepper

Golden Tahini Dressing: 

¾ cup tahini

Juice of 1 lemon

1 tbsp apple cider vinegar

1 tbsp coconut aminos

½ tbsp raw honey

1 tbsp ground turmeric

¼ tsp cayenne pepper

⅛ tsp hand-harvested sea salt

⅛ tsp black pepper 

Mediterranean Salad: 

4 medium Romaine heads

1 bunch fresh parsley, chopped

1 medium English cucumber, halved and sliced

1 red onion, thinly sliced

1 large ripe avocado, cubed

½ cup Kalamata olives, halved

Hemp Hearts, sprinkle on top

Directions:

Whisk together all the ingredients for the lemon and herb chicken marinade, excluding the extra virgin olive oil. Toss the chicken breasts to coat evenly, then refrigerate to marinate for 30 minutes while continuing with the recipe, or marinate overnight for a deeper flavor.

While the chicken marinates, whisk together all the ingredients for the golden tahini dressing until smooth and creamy.

In a large salad bowl, toss together all of the ingredients for the Mediterranean salad. 

Once the chicken has marinated, heat the extra virgin olive oil in a medium saucepan over medium heat. Add the marinated chicken breasts and cook until evenly browned on both sides and fully cooked through. Once done, slice the chicken into thin strips or chunks.

To assemble, divide the salad evenly amongst bowls, top with the sliced chicken, and drizzle with the golden tahini dressing.  Finish with a generous sprinkle of hemp hearts, and enjoy!