NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup romaine lettuce

0.25 cup Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 tsp Worcestershire sauce

1 tsp extra virgin olive oil

1 tsp nutritional yeast

0.5 slice sprouted grain bread

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Place the chicken in the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, toast the sprouted grain bread until crunchy, then cut it into small crouton-sized cubes.

• 5

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, and nutritional yeast until smooth to create the dressing.

• 6

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

• 7

  Slice the cooked chicken into thin strips.

• 8

  Toss the lettuce with the yogurt dressing until well coated, then top with the sliced chicken, toasted bread cubes, and shaved parmesan cheese.