In a small bowl, mix lemon juice, garlic, Italian seasoning (or paprika), olive oil, salt, and pepper.
Coat the chicken breasts with the marinade and let them sit for 15-20 minutes.
Preheat a grill or skillet over medium heat. Cook the chicken for 4-5 minutes per side or until cooked through (internal temperature of 165°F).
Let the chicken rest for 5 minutes, then slice into thin strips.
Prepare the Salad Base:
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, shredded carrots, and avocado slices.
Add sunflower seeds or almonds for a crunchy texture.
Make the Dressing:
In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until smooth.
Assemble the Bowls:
Divide the salad into individual bowls and top with slices of grilled chicken.
Drizzle and Serve:
Drizzle the dressing over the salad just before serving.
Garnish with extra fresh herbs or a lemon wedge for added zest.
Serving and Storage Tips:
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