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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Cube bread and transfer to a sheet pan.

  • 1 whole grain bun or roll

• STEP 3

  Peel and press or mince garlic. Drizzle bread with oil and sprinkle with ¾ of the garlic (save the rest for dressing), parsley flakes, salt, and pepper. Toss to coat.

  • 4 cloves garlic
  • 1 tbsp extra virgin olive oil
  • ½ tsp parsley flakes
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Place in the oven and bake until golden brown and crispy, 8-10 minutes.

• STEP 5

  Heat a grill pan, outdoor grill, or skillet over medium-high heat.

• STEP 6

  Slice chicken in half horizontally to form thin fillets. Season with salt and pepper.

  • ½ lb boneless skinless chicken breasts
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Coat grill or bottom of skillet with oil. Add chicken and cook until browned and cooked through, 2-3 minutes per side.

  • 1 tbsp virgin coconut oil

• STEP 8

  Wash and dry lettuce. Halve lengthwise, then chop crosswise into 1 inch strips.

  • 1 head romaine lettuce

• STEP 9

  Grate ¼ cup of Parmesan.

  • 1 oz Parmesan cheese

• STEP 10

  In a small bowl, prepare dressing by whisking together remaining garlic, 2 tbsp of the grated Parmesan (save the rest for garnishing), yogurt, lemon juice, oil, Dijon, Worcestershire, salt, and pepper.

  • ¼ cup plain Greek yogurt
  • ¼ lemon
  • 1 tbsp extra virgin olive oil
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Cut remaining ¼ lemon into wedges. Slice chicken into strips.

• STEP 12

  To serve, arrange a bed of lettuce on a plate and top with chicken and croutons. Drizzle with dressing, sprinkle with remaining Parmesan, and serve with lemon wedges. Enjoy!