NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 cups romaine lettuce

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp Dijon mustard

1 clove garlic

1 tbsp nutritional yeast

1 tbsp slivered almonds

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the avocado oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165 degrees.

• 4

  While the chicken cooks, mince the garlic clove finely.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and minced garlic until the dressing is smooth.

• 6

  Roughly chop the romaine lettuce and place it into a large serving bowl.

• 7

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 8

  Arrange the sliced chicken over the bed of romaine lettuce.

• 9

  Drizzle the prepared yogurt dressing over the salad and toss gently to coat.

• 10

  Sprinkle with nutritional yeast and slivered almonds for a savory, crunchy finish.