NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 slice sprouted grain bread

1 tsp olive oil

0.25 tsp garlic powder

2 cups romaine lettuce

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.5 tsp Dijon mustard

1 tsp olive oil

1 tsp nutritional yeast

1 tbsp shaved parmesan cheese

PREPARATION

• 1

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

• 2

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

• 3

  While the chicken cooks, dice the sprouted grain bread into small cubes and toss them in a small bowl with 1 teaspoon of olive oil and garlic powder.

• 4

  Place the bread cubes in a separate small pan over medium heat, tossing frequently until they are golden brown and crispy.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, the remaining 1 teaspoon of olive oil, and nutritional yeast until smooth.

• 6

  Roughly chop the romaine lettuce and place it into a large serving bowl.

• 7

  Slice the cooked chicken breast into thin strips against the grain.

• 8

  Drizzle the yogurt dressing over the lettuce and toss to coat thoroughly.

• 9

  Top the salad with the sliced chicken, warm garlic croutons, and shaved parmesan cheese.