Poultry

Crunchy Caesar Bowl

Ingredients

• Chicken breast fillet (raw) — 120 g
• Chickpeas (cooked or canned, rinsed) — 75 g (our crunchy complex carb)
• Romaine lettuce (or any crisp greens) — 100 g
• Cherry tomatoes — 100 g
• Parmesan cheese (or any hard cheese) — 15 g
• Olive oil — 5 g (1 tsp for roasting the chickpeas)
• Plain natural yogurt (3.2% fat) — 50 g (approx. 2 tbsp)
• Dijon mustard — 5 g (0.5 tsp)
• Lemon juice — 1 tsp
• Garlic — 1 clove
• Salt, black pepper, paprika — to taste

Instructions

1. 1Crunchy Chickpeas & Chicken (Roasting). Preheat the oven to 200°C (400°F). Rinse the chickpeas and dry them thoroughly with a paper towel (the drier they are, the crunchier they get). Toss them with the olive oil (5 g), paprika, garlic powder, and salt. Slice the chicken breast into thin pieces, and season lightly with salt and black pepper. Spread the chicken and chickpeas in a single layer on a parchment-lined baking sheet. Roast for 15–20 minutes until the chickpeas are golden and crunchy on the outside and the chicken is fully cooked.
2. 2Healthy Caesar Dressing. In a small bowl, combine the plain yogurt (50 g), mustard (5 g), lemon juice, a pinch of salt, and black pepper. Crush in the garlic clove and mix until smooth.
3. 3The Salad Base. Chop or tear the fresh Romaine lettuce into bite-sized pieces. Halve the cherry tomatoes.
4. 4Assembly. In a deep serving bowl, toss the Romaine leaves with half of the prepared dressing. Arrange the cherry tomato halves, warm baked chicken slices, and a pile of crunchy spiced chickpeas in separate sections over the greens. Drizzle the remaining dressing over the top.
5. 5Serving. Finish the bowl by sprinkling finely grated Parmesan (15 g) over everything.