NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 slice Sourdough bread

2 tsp Olive oil

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 tsp Anchovy paste

1 clove Garlic

1 tbsp Grated parmesan cheese

2 cups Romaine lettuce

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Slice the sourdough bread into bite-sized cubes and toss with 1 teaspoon of olive oil and garlic powder.

• 2

  Toast the bread cubes in a skillet over medium heat until golden and crunchy, then set aside.

• 3

  Season the chicken breast with salt and pepper, then sear in the same skillet with the remaining olive oil until fully cooked.

• 4

  In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, anchovy paste, and minced garlic to create the dressing.

• 5

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

• 6

  Slice the warm chicken and arrange it over the salad along with the garlic croutons and a sprinkle of parmesan cheese.