NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

2 cups Romaine Lettuce

½ cup Canned Chickpeas

2 tbsp Nonfat Greek Yogurt

1 tbsp Parmesan Cheese

1 tsp Olive Oil

2 tsp Lemon Juice

1.5 tsp Fresh Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your grill or grill pan over medium-high heat.

• 2

  In a small bowl, combine the fresh mixed herbs, garlic powder, salt, pepper, and olive oil. Rub this mixture evenly over the chicken breast.

• 3

  Grill the chicken breast for about 5-6 minutes per side until fully cooked and juicy. Allow it to rest for a few minutes before slicing.

• 4

  While the chicken grills, drain and pat dry the canned chickpeas. Toss them with a pinch of garlic powder, fresh herbs, salt, and a tiny drizzle of olive oil.

• 5

  Spread the chickpeas on a baking sheet and roast in a preheated 400°F oven for about 15 minutes or until they turn crispy, stirring halfway.

• 6

  Prepare the light Caesar dressing by whisking together the nonfat Greek yogurt, lemon juice, Parmesan cheese, and a pinch of salt and pepper.

• 7

  In a large bowl, toss the romaine lettuce with the dressing until the leaves are well coated.

• 8

  Arrange the dressed lettuce on a plate, top with sliced grilled chicken, and sprinkle the crispy chickpea croutons over the top.

• 9

  Finish with a light garnish of extra herbs and a squeeze of lemon if desired, then serve immediately.