NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp almond flour

1 tsp olive oil

2 cups romaine lettuce

1 large egg

1 slice bacon

0.5 cup cherry tomatoes

0.25 whole avocado

0.25 cup Greek yogurt

1 tsp lemon juice

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and slicing.

• 2

  Cook the bacon slice in a skillet over medium heat until crispy, then drain on a paper towel and crumble.

• 3

  Season the chicken breast with half of the salt, pepper, and garlic powder, then coat evenly with almond flour.

• 4

  Heat olive oil in the same skillet and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and the remaining spices to create the dressing.

• 6

  Chop the romaine lettuce and place it in a large bowl, then top with sliced chicken, egg, bacon, halved cherry tomatoes, and avocado.

• 7

  Drizzle the creamy dressing over the salad and toss gently before serving.