NUTRITION

SERVINGS

INGREDIENTS

198 g Chicken breast

14 g Olive oil

1 tsp Chipotle powder

0.5 tsp Garlic powder

0.5 tsp Sea salt

2 large Eggs

80 g Cottage cheese

14 g Olive oil

15 g Lime juice

1 tsp Sriracha

150 g Romaine lettuce

150 g Cucumber

150 g Cherry tomatoes

82 g Chickpeas

75 g Avocado

28 g Sunflower seeds

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  Pat the chicken breast dry and rub with the first portion of olive oil, chipotle powder, garlic powder, and sea salt.

• 3

  Grill the chicken for about 6-8 minutes per side until fully cooked and beautifully charred.

• 4

  While the chicken grills, boil the eggs for 7 minutes, then transfer to an ice bath, peel, and halve.

• 5

  Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into small cubes.

• 6

  In a high-speed blender or food processor, combine the cottage cheese, remaining olive oil, lime juice, sriracha, and black pepper until perfectly smooth.

• 7

  Finely chop the romaine lettuce, cucumber, and cherry tomatoes to create a uniform chopped texture.

• 8

  In a large mixing bowl, combine the chopped greens, vegetables, chickpeas, and diced chicken.

• 9

  Add the diced avocado, sunflower seeds, and halved eggs to the bowl for a boost of healthy fats and protein.

• 10

  Drizzle the spicy cottage cheese dressing over the salad and toss thoroughly so every bite is coated.