If you’re craving a flavorful and satisfying Mediterranean-inspired meal that won’t weigh you down, this Zesty Lemon Chicken with Greek Spinach Salad is your new must-try. Bursting with bright citrus notes, juicy chicken, and fresh veggies, it’s the perfect dinner to keep you under 500 calories without sacrificing taste.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil, divided
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups fresh baby spinach
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
Instructions
To start, whisk together 1 tablespoon of olive oil, the lemon juice, lemon zest, oregano, and garlic powder in a shallow dish or zip-top bag. Season lightly with salt and pepper. Add the chicken breasts, turning them to coat evenly. Cover and marinate in the refrigerator for at least 20 minutes or up to overnight.
When you’re ready to cook, heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat. Remove the chicken from the marinade and carefully place it in the skillet. Cook for about 6–7 minutes on each side, or until the chicken is golden brown and registers 165°F in the thickest part. Transfer the chicken to a cutting board to rest for a few minutes before slicing.
While the chicken rests, assemble the salad by laying the baby spinach in a large bowl or on individual plates. Scatter the diced cucumber, cherry tomato halves, and crumbled feta on top. Drizzle with the red wine vinegar and a pinch of salt. Toss gently to combine, then divide between two plates. Slice the chicken and arrange over the salad.
This Zesty Lemon Chicken with Greek Spinach Salad is a bright and healthy option for anyone seeking a flavorful meal that fits into a balanced Mediterranean-style diet. The zing of fresh lemon, salty feta, and crisp veggies come together for a light yet fulfilling dish under 500 calories. Feel free to swap chicken for salmon or tofu if you prefer, or add Kalamata olives for an extra burst of flavor. With minimal prep time and a simple ingredient list, this meal is perfect for busy weeknights—or any time you want to enjoy a nutrient-packed dinner that doesn’t sacrifice flavor.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
