NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

0.25 cup Canned chickpeas

2 cup Romaine lettuce

2 tbsp Plain Greek yogurt

1 tsp Olive oil

1 tsp Avocado oil

1 tsp Lemon juice

1 tsp Dijon mustard

1 tsp Nutritional yeast

1 tbsp Parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast completely dry with a paper towel to ensure the coating adheres and sears properly.

• 2

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

• 3

  Dredge the chicken breast in the almond flour mixture until it is evenly coated on all sides.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan to rest, then add the rinsed chickpeas to the same skillet and toast for 3 to 4 minutes until they are crispy and slightly blistered.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, nutritional yeast, and parmesan cheese to create the dressing.

• 7

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

• 8

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

• 9

  Slice the crispy chicken breast into thin strips and arrange them over the salad along with the toasted chickpea croutons.