NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup romaine lettuce

0.25 cup Greek yogurt

1 tsp dijon mustard

1 tsp lemon juice

1 tsp coconut aminos

0.5 tsp garlic powder

1 tbsp parmesan cheese

1 tbsp hemp hearts

0.25 cup chickpeas

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, coconut aminos, garlic powder, and the remaining salt and pepper to create the dressing.

• 4

  Drain and rinse the chickpeas, then lightly toast them in a dry skillet over medium heat for 3-4 minutes until they are slightly crisp.

• 5

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

• 6

  Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

• 7

  Toss the romaine lettuce with the prepared Greek yogurt dressing until every leaf is evenly coated.

• 8

  Top the salad with the sliced grilled chicken, toasted chickpeas, grated Parmesan cheese, and hemp hearts for added texture.