Baked Chicken Caesar Salad

Ingredients

• Serves 4
• 4 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon garlic powder
• 4 - 6 cups romaine lettuce, torn into bite sized pieces
• 4 tablespoons fresh grated Parmesan cheese
• 1 cup toasted sunflower seeds
• 1 1/2 cups olive oil
• 3 Tablespoons Parmesan
• 3 Tablespoons honey
• 3 teaspoons
• mustard powder
• 1/2 cup white vinegar
• 2 Tablespoons lemon juice
• 2 garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons pepper
• (Dressing makes 12 servings / 66 calories per serving)

Directions

1. Prepare the salad dressing and set aside.
2. Preheat your oven to 3500F.
3. Line a 9 x13 inch baking dish with parchment paper and set aside.
4. Rinse chicken breasts and pat dry with a paper towel.
5. Place breasts onto prepared tray and sprinkle chicken breasts with salt, pepper and garlic powder.
6. Bake for 20-30 minutes or until cooked through. Internal temperature should be 165°F / 74°C.
7. In the meanwhile, over low-medium heat, place sunflower seeds into a dry frying pan and stir for 1-2 minutes until slightly browned. Remove and set aside.
8. Remove from oven and using a cutting board, cut chicken into diagonal slices.
9. Place torn lettuce into a large bowl and top with chicken, grated cheese and sunflower seeds.
10. Top with salad dressing and enjoy!

Nutrition Highlights

1. High protein, nutrient dense, low glycemic index
2. Rich in Vitamin A
3. Per serving (without dressing): 10g Protein, 5g Carbohydrate (1g Fiber),
4. 15g Fat (3g MUFA, 10g PUFA), 202 calories