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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the cook yourself thin cookbook. Ingredients:
8 ounces chicken breasts, skinless |
olive oil |
1 medium garlic clove |
2 heads baby romaine lettuce |
1 large egg |
one handful arugula |
2 tablespoons finely grated parmesan cheese |
1 tablespoon sunflower seeds |
2 tablespoons fat-free greek yogurt |
1 teaspoon dijon mustard |
1 teaspoon malt vinegar |
1 tablespoon olive oil |
salt |
black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Brush the chicken with a little olive oil and sear on a hot grill pan for 4-5 minutes per side. Cover pan with foil and place in hot oven on the highest shelf for 15 minutes.
3. Wash lettuce and spin dry.
4. Carefully drop the egg in boiling water for 5 minutes exactly. Empty the boiling water out of the pan and replace with cold water. Let the egg stand in the cold water until done cooking.
5. Combine the yogurt, mustard, vinegar, oil, salt, and pepper in a small bowl and stir with a whisk. Taste and season accordingly.
6. Put the lettuce into a large bowl with the dressing and toss until well coated. Add the Parmesan and arugula; toss again.
7. Remove the chicken from the oven and slice on the diagonal.
8. Plate the salad, distribute the chicken and sunflower seeds over the top, and serve with half a soft-boiled egg on the side.
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