NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups romaine lettuce

1 slice sourdough bread

2 tsp olive oil

0.25 cup plain Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

1 tbsp Parmesan cheese

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, cut the sourdough bread into 1-inch cubes and toss them in a small bowl with 1 teaspoon of olive oil and half of the garlic powder.

• 4

  Place the bread cubes in a separate small skillet over medium heat, tossing frequently for 4-5 minutes until they are golden brown and crunchy.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, Parmesan cheese, remaining garlic powder, salt, and pepper until smooth.

• 6

  Wash and chop the romaine lettuce into bite-sized pieces, then place them in a large salad bowl and toss thoroughly with the yogurt dressing.

• 7

  Slice the cooked chicken breast into strips and arrange them over the dressed greens, finishing with a topping of warm garlic croutons.