Lemon Parmesan Chicken and Peas
This high-protein chicken and peas dish is going viral because it's so easy and packed with protein and fiber. My version is a cross between a bowl and a salad and makes for the perfect dinner or lunch!
Servings: 1 serving
Ingredients
- 1 cup frozen peas cooked according to the package
- 4 ounces grilled chicken shredded (120 grams)
- ¼ cup red onion diced
- 2 Tablespoons celery diced
- 1-2 Tablespoons plain Greek yogurt or mayo
- 2 Tablespoons shaved parmesan
- 1 Tablespoon fresh dill chopped
- ½ lemon juiced
- salt, pepper and garlic powder to taste
Instructions
- Cook your peas, drain and cool a tiny bit. Shred the chicken, dice the red onion and celery and chop the dill.
- Add the peas, chicken, red onion, celery, Greek yogurt, parmesan, dill and lemon juice to a medium bowl. Stir until everything is coated.
- Season with salt, pepper and garlic powder to taste. Eat it with a fork, scoop it up with chips or crackers or pile it on toast.
Notes
- Chicken: Leftover grilled chicken, rotisserie chicken or shredded chicken breast all work.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Nutrition: Calculated with Greek yogurt. Using mayo will change the nutrition info.
Nutrition
Serving: 1 | Calories: 423kcal | Carbohydrates: 33g | Protein: 53g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 131mg | Sodium: 1255mg | Potassium: 1081mg | Fiber: 11g | Sugar: 14g