NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tbsp grated parmesan cheese

0.5 tbsp extra virgin olive oil

2 cup romaine lettuce

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp dijon mustard

1 tsp anchovy paste

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, and minced garlic until smooth to create the dressing.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

  On a small plate, combine the almond flour and half of the grated parmesan cheese.

• 4

  Press the chicken breast into the almond flour mixture on both sides until evenly coated.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side, or until the coating is golden brown and the chicken is cooked through.

• 7

  While the chicken rests for 2 minutes, chop the romaine lettuce and place it in a large bowl.

• 8

  Toss the lettuce with the prepared Caesar dressing until well coated.

• 9

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

• 10

  Garnish with the remaining grated parmesan cheese and serve immediately.