Lunch · 15 min

Chicken Caesar, Lightened

A lunch built around chicken breast and romaine — on the table in 15 minutes. The macros do the talking: 73g protein, 10g carbs, and 16g fat in every 481-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken breast
• 3 cups Romaine
• 1/4 cup Greek yogurt
• 2 tbsp Parmesan
• 1 tbsp Lemon juice
• 1/2 tsp Anchovy paste

Steps

1. Make the dressing first: in a small bowl whisk 1/4 cup of Greek yogurt, 2 tablespoons of grated parmesan, 1 tablespoon of lemon juice, and 1/2 teaspoon of anchovy paste until smooth.
2. Taste the dressing. It should be tangy and savory; add a pinch of salt or another squeeze of lemon until it tastes bright.
3. Pat the 6 oz chicken breast dry, season with salt and pepper, and pound the thick end flat with your palm so it cooks evenly.
4. Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the chicken 5 to 6 minutes per side until the center reads 165F.
5. Rest the chicken 5 minutes — cutting too soon lets the juices run out — then slice thinly.
6. Chop 3 cups of romaine, making sure to rinse and spin or pat it dry. Dressing slides right off wet lettuce.
7. Toss the romaine with just enough dressing to lightly coat, top with the sliced chicken and extra parmesan, and serve.

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