NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tsp olive oil

3 cup romaine lettuce

0.25 whole avocado

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp nutritional yeast

1 tbsp parmesan cheese

PREPARATION

• 1

  Slice the chicken breast into thin strips for even cooking and faster searing.

• 2

  In a small bowl, combine the almond flour, dried oregano, garlic powder, sea salt, black pepper, and lemon zest to create the crust mixture.

• 3

  Press each chicken strip firmly into the herb mixture until lightly and evenly coated on all sides.

• 4

  Heat the 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, whisk together the Greek yogurt, Dijon mustard, lemon juice, and nutritional yeast in a large bowl until the dressing is smooth.

• 6

  Add the chopped romaine lettuce to the dressing bowl and toss thoroughly to ensure every leaf is well-coated.

• 7

  Slice the avocado and arrange it over the dressed greens along with the hot, crispy chicken strips.

• 8

  Garnish the salad with shaved parmesan cheese and serve immediately while the chicken is warm.