NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Whole-grain bread

1 clove Garlic

3 cups Romaine lettuce

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Dijon mustard

1 tbsp Parmesan cheese

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and one teaspoon of olive oil.

• 2

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, cut the whole-grain bread into small cubes and mince the garlic clove.

• 4

  Toss the bread cubes with one teaspoon of olive oil and the minced garlic, then toast in a pan over medium heat until golden and crunchy.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, the remaining olive oil, and the remaining salt and pepper to create the dressing.

• 6

  Chop the romaine lettuce and place it in a large bowl, then toss thoroughly with the prepared yogurt dressing.

• 7

  Slice the grilled chicken into strips and arrange them over the salad greens.

• 8

  Garnish the salad with the garlic croutons and a sprinkle of parmesan cheese before serving.