KETO RECIPE · WEEK 5
Marinated Chicken Breast with Crisp Green Salad
A lemon-herb marinade, juicy chicken breast and crisp green salad create a light keto lunch with plenty of protein.
Shopping list
Ingredients
- 180 g
- 5 g
- 10 g
- 2 g
- 150 g
- 3 g
- 3 g
- 0.3 g
Step by step
Method
- 1Marinate
Combine the oil, lemon juice, garlic, half the herbs and pepper. Marinate the chicken in the refrigerator for 20 minutes.
- 2Cook the chicken
Remove the chicken from the marinade and cook in a pan or on the grill until the centre reaches 74°C. Do not use marinade that touched raw chicken as dressing.
- 3Rest
Rest the chicken for 5 minutes, then slice it across the grain.
- 4Serve
Wash and dry the lettuce thoroughly. Add the remaining herbs and arrange the sliced chicken on top.
Nutrition
Nutrition
Estimated per serving.
Role of ingredients in the meal
Why these foods
Chicken breast
Provides plenty of protein with relatively little fat.
Leafy greens and herbs
Add volume, freshness and aroma without a heavy dressing.
Adapt the recipe
Tips and substitutions
- Dry washed salad leaves thoroughly so they stay crisp.
- Avoid cooking chicken beyond 74°C so it remains juicy.
Frequently asked questions
Can I prepare this recipe ahead?
Yes. Cool it in a shallow sealed container and use within 3–4 days. Store cold components separately when appropriate.
Are the macros exact?
They are calculated from the listed quantities and official USDA records; actual values may vary slightly by product and preparation.
Related recipes
Content transparency
How we prepare the data
Nutrition values were recalculated from specific USDA FoodData Central records. Safety temperatures and storage follow official FoodSafety.gov, FDA and USDA FSIS guidance. FoodSafety.gov · USDA FSIS · FDA
USDA FoodData Central ↗