NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

2 cups romaine lettuce

0.25 cup chickpeas

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 clove garlic

1 tbsp shaved parmesan cheese

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and slice into even, thin strips to ensure even cooking.

• 2

  In a shallow bowl, whisk together the almond flour, grated parmesan, garlic powder, sea salt, and black pepper.

• 3

  Press each chicken strip firmly into the almond-parmesan mixture until thoroughly and evenly coated on all sides.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, toast the chickpeas in a small pan over medium heat for 5-7 minutes until they are lightly browned and provide a satisfying crunch.

• 6

  In a small mixing bowl, vigorously whisk the plain Greek yogurt, Dijon mustard, lemon juice, and minced garlic until the dressing is smooth and creamy.

• 7

  Place the chopped romaine lettuce in a large salad bowl and drizzle with the zesty dressing, tossing well to coat every leaf.

• 8

  Arrange the crispy chicken strips and toasted chickpeas over the lettuce, then finish with a sprinkle of shaved parmesan cheese.