NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Romaine hearts

1 cup Asparagus

0.5 cup Chickpeas

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat a grill or grill pan to medium-high heat.

• 2

  Season the chicken breast evenly with the garlic powder and half of the sea salt and black pepper.

• 3

  Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F, then set aside to rest.

• 4

  Lightly brush the romaine hearts and asparagus spears with one teaspoon of the olive oil.

• 5

  Place the asparagus on the grill for 4 to 5 minutes and the romaine hearts for 1 to 2 minutes until they are lightly charred and tender.

• 6

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, and the remaining salt and pepper.

• 7

  Slice the grilled chicken into strips and chop the charred romaine and asparagus into bite-sized pieces.

• 8

  Combine the grilled vegetables, chickpeas, and chicken in a large bowl, drizzle with the lemon vinaigrette, and toss gently to coat.