NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup romaine lettuce

0.25 cup greek yogurt

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp dijon mustard

1 clove garlic

0.5 tsp anchovy paste

1 tbsp parmesan cheese

0.25 cup chickpeas

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 2

  Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken cooks, prepare the dressing by whisking together the Greek yogurt, 0.5 tablespoon olive oil, lemon juice, Dijon mustard, minced garlic clove, and anchovy paste in a small bowl until smooth and creamy.

• 4

  Wash and chop the romaine lettuce into bite-sized pieces and place them in a large mixing bowl.

• 5

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 6

  Toss the romaine lettuce with the prepared Caesar dressing until every leaf is well-coated.

• 7

  Transfer the dressed greens to a plate and top with the sliced chicken, parmesan cheese, and chickpeas for a satisfying crunch.