NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked chickpeas

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

3 cup romaine lettuce

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp minced garlic

1 tsp Worcestershire sauce

2 tbsp shaved parmesan cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Pat the chickpeas completely dry with a paper towel, toss them with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until they are crunchy and golden.

• 3

  Season the chicken breast on both sides with the remaining sea salt, black pepper, and garlic powder.

• 4

  Heat the remaining olive oil in a skillet over medium heat and sear the chicken for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken rests for 5 minutes, whisk together the Greek yogurt, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce in a small bowl until the dressing is smooth.

• 6

  Chop the romaine lettuce into bite-sized pieces and place them into a large salad bowl.

• 7

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

• 8

  Toss the romaine lettuce with the yogurt dressing until every leaf is well coated, then top with the sliced chicken, roasted chickpeas, and shaved parmesan cheese.