Name: Chicken breast with Caesar salad
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 1/4 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 5 oz romaine lettuce, chopped; 1/3 cup nonfat Greek yogurt; 2 1/2 tbsp grated Parmesan cheese; 2 tsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic, grated; 0.5 oz anchovies, minced into a paste; 1/4 tsp Worcestershire sauce; 2 tsp water

Nutrition

Per serving

441 calories

Protein: 61g; 55% of calories
Carbs: 14g; 12% of calories
Fat: 16g; 33% of calories

Instructions

Prep 20 min · Cook 0 min

In a small jar, combine the Greek yogurt, Parmesan, lemon juice, Dijon, garlic, minced anchovies, Worcestershire sauce, and water. Shake or stir until smooth and pourable. Set aside to let flavors meld while you cook the chicken.
Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even 3/4 inch thickness. Season both sides with the salt and black pepper.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 to 7 minutes. Flip and cook for 4 to 5 minutes more until the thickest part reaches its safe temperature. Remove from the pan and rest for 5 minutes. Done when opaque in the center, 165°F.
While the chicken rests, toss the chopped romaine in a large bowl with the Caesar dressing until coated. Slice the rested chicken into strips. Pile the salad onto a plate, fan the sliced chicken on top, and drizzle over any dressing remaining in the bowl.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes