NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp extra virgin olive oil

2 cups romaine lettuce

0.5 cup cucumber

0.25 cup plain Greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

1 tsp anchovy paste

1 tbsp shaved parmesan cheese

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and coat both sides evenly with the almond flour herb mixture.

• 3

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, Dijon mustard, lemon juice, and anchovy paste in a small bowl.

• 5

  Chop the romaine lettuce and slice the cucumber, then place them in a large bowl.

• 6

  Toss the greens and cucumber with the prepared Caesar dressing until well coated.

• 7

  Slice the cooked chicken into strips and place on top of the salad.

• 8

  Garnish with shaved parmesan cheese and serve immediately.