NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Canned chickpeas

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

2 cup Romaine lettuce

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Dijon mustard

1 tsp Extra virgin olive oil

1 tsp Nutritional yeast

0.5 tsp Garlic powder

1 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  Pat the chickpeas dry with a paper towel, toss them with one teaspoon of olive oil and smoked paprika, then roast for 20 minutes until crunchy.

• 3

  Season the chicken breast with half of the sea salt and black pepper, then grill over medium-high heat for 6 minutes per side until fully cooked.

• 4

  In a small bowl, whisk the Greek yogurt, lemon juice, Dijon mustard, extra virgin olive oil, nutritional yeast, garlic powder, and remaining salt and pepper.

• 5

  Chop the romaine lettuce into bite-sized pieces and slice the grilled chicken into thin strips.

• 6

  Toss the lettuce with the dressing in a large bowl, then top with the sliced chicken, roasted chickpeas, and parmesan cheese.