NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

3 cup Romaine lettuce

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Dijon mustard

1 clove Garlic

2 tbsp Parmesan cheese

0.25 cup Canned chickpeas

1 tsp Worcestershire sauce

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for about 6 to 7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is cooking, finely mince the garlic clove.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce until the dressing is smooth and creamy.

• 5

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

• 6

  Add the rinsed chickpeas and the parmesan cheese to the bowl with the lettuce.

• 7

  Pour the Greek yogurt dressing over the salad and toss thoroughly until every leaf is well-coated.

• 8

  Slice the cooked chicken breast into thin strips and arrange them over the top of the dressed salad before serving.