NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp extra virgin olive oil

3 cups romaine lettuce

2 tbsp plain greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

0.5 tsp anchovy paste

1 tbsp hemp seeds

PREPARATION

• 1

  Butterfly the chicken breast or pound it to an even half-inch thickness for uniform cooking.

• 2

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

• 3

  Press the chicken firmly into the almond flour mixture until both sides are thoroughly coated.

• 4

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

• 5

  While the chicken rests, whisk the Greek yogurt, Dijon mustard, lemon juice, anchovy paste, and the remaining nutritional yeast in a small bowl to create the dressing.

• 6

  Chop the romaine lettuce into bite-sized pieces and toss with the creamy dressing in a large mixing bowl.

• 7

  Slice the crispy chicken into strips and arrange them over the bed of dressed greens.

• 8

  Garnish the salad with hemp seeds for extra crunch and serve immediately.