NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups romaine lettuce

1 slice whole grain bread

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp Dijon mustard

1 clove garlic

0.5 tsp anchovy paste

1.5 tsp extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  Cut the whole grain bread into small cubes and toss with 0.5 tsp of olive oil and the garlic powder.

• 4

  Toast the bread cubes in a skillet over medium heat until they are golden and crunchy.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, anchovy paste, and the remaining 1 tsp of olive oil.

• 6

  Chop the romaine lettuce and toss it in a large bowl with the prepared dressing until evenly coated.

• 7

  Slice the grilled chicken and arrange it over the salad, then top with the garlic croutons and Parmesan cheese.