1 Head Romaine Lettuce
1 lb. Boneless Skinless Chicken Breast
4 Strips Bacon – Cooked Crisp and Crumbled
1 Cup Parmesan Cheese – shredded
4 Tbs. Caesar Dressing
1 Tbs. Garlic Powder
1 Tbs. Italian Seasoning
(2 Tbs. Peace and Love)
Preheat oven to 350°
Line a baking sheet with parchment paper that is lightly oiled on both sides
Spread Parmesan in a thin layer on the parchment paper. Sprinkle the garlic powder and Italian seasoning over the top of the Parmesan
Bake cheese until golden brown and crispy – About 10 minutes. Let cool and break into pieces
Season chicken breast on each side with a little salt and pepper.
In a large skillet, or grill pan over medium-high heat, sear the chicken in olive oil until cooked all the way through.
Pull off 6 large leaves of romaine lettuce. Chop the remaining lettuce.
Once the chicken has cooked and cooled, cube and add to a large mixing bowl, add chopped lettuce, crumbled bacon and Caesar dressing and mix everything together.
Spoon onto whole romaine leaves, top with “croutons”
Protein – 27 g
Carbs – 4 net g
Fat – 26 g