NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp extra virgin olive oil

3 cups romaine lettuce

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp anchovy paste

1 tbsp grated parmesan cheese

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and slice into thin, even strips.

• 2

  In a shallow dish, whisk together the almond flour, sea salt, black pepper, and garlic powder.

• 3

  Dredge each chicken strip into the almond flour mixture, pressing firmly to ensure a light, even coating on all sides.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken strips to the skillet and sear for 4 to 5 minutes per side until the coating is golden and the chicken is cooked through.

• 6

  While the chicken is cooking, prepare the dressing by whisking the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, minced garlic, and parmesan in a small bowl until smooth.

• 7

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

• 8

  Pour the dressing over the lettuce and toss thoroughly until every leaf is well-coated.

• 9

  Divide the dressed greens onto plates and top with the warm, crispy chicken strips.