This Lemony Arugula Salad is hearty, full of flavor, and packed with protein! The roasted fennel brings a brightness that pairs perfectly with the zesty Greek yogurt dressing. Whether you’re easing into warmer weather or just in need of a fresh meal reset, this dish is for you!

Ingredients

Bowl

• 1½ lb (24 oz) chicken breast, boneless, skinless
• 2 fennel bulbs, trimmed and sliced (fronds reserved)
• 4 cups arugula, packed
• 1 tbsp olive oil (reduced)
• Salt and black pepper

Dressing

• ¾ cup nonfat Greek yogurt
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp fennel fronds, chopped
• 2 tbsp parsley, chopped
• 1 tsp olive oil (for flavor, minimal fat)
• Salt and pepper to taste
• 1–2 tbsp water (to thin)

Garnish

• 2 tbsp walnuts, finely chopped

Directions

1. Roast the Fennel

Preheat oven to 400°F (200°C).

Toss sliced fennel with:

• 1 tbsp olive oil
• salt and pepper

Spread on a sheet pan and roast 20–25 minutes, flipping halfway, until tender and lightly caramelized.

2. Cook the Chicken

Season chicken with salt and pepper.

Bake on a separate sheet pan or alongside fennel for 18–22 minutes, or until internal temp reaches 165°F (74°C).

Let rest 5 minutes, then slice.

3. Make the Dressing

In a bowl, whisk together:

• Greek yogurt
• lemon juice and zest
• garlic
• fennel fronds
• parsley
• olive oil

Add water as needed to reach a smooth, drizzleable consistency.

4. Assemble Bowls

Divide arugula into 4 bowls.

Top with:

• roasted fennel
• sliced chicken

Drizzle with dressing and sprinkle with chopped walnuts.