NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup canned chickpeas

2 cup romaine lettuce

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp Dijon mustard

1 tsp anchovy paste

1 clove garlic

1 tbsp parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel. Rub with 1 teaspoon of avocado oil and season with half of the sea salt, black pepper, and garlic powder.

• 3

  Rinse and thoroughly dry the chickpeas. Toss them with the remaining 1 teaspoon of avocado oil and the remaining sea salt.

• 4

  Place the chicken and chickpeas on the prepared baking sheet. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the chickpeas are golden and crisp.

• 5

  While roasting, prepare the dressing by whisking together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, and one finely minced garlic clove in a small bowl.

• 6

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

• 7

  Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.

• 8

  Toss the romaine lettuce with the prepared Caesar dressing until evenly coated.

• 9

  Plate the dressed greens and top with the sliced roasted chicken, crispy chickpeas, and a sprinkle of parmesan cheese.