NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups romaine lettuce

0.5 cup chickpeas

0.25 cup Greek yogurt

1 tbsp parmesan cheese

1 tsp olive oil

1 tsp lemon juice

1 tsp Dijon mustard

1 tsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  1. Season the chicken breast evenly with 0.125 tsp sea salt, 0.125 tsp black pepper, and the garlic powder.

• 2

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

• 3

  3. Remove the chicken to a cutting board to rest; add the drained chickpeas to the same skillet and sauté for 4-5 minutes until they are slightly crisp and toasted.

• 4

  4. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, nutritional yeast, and the remaining salt and pepper until the dressing is smooth.

• 5

  5. Roughly chop the romaine lettuce and place it into a large serving bowl, then slice the rested chicken into thin strips.

• 6

  6. Drizzle the creamy dressing over the lettuce and toss to coat, then top with the sliced chicken, toasted chickpeas, and grated parmesan cheese.