Chicken Caesar Salad
If it is a very hungry day, add a boiled egg.
This is a Keto serving, add another veggies if you are on a low-carb plan e.g. french beans (80g=3C) cucumber (80g = 1C)
1 Serving – Carb 5g 496 kcals
1 free-range chicken breast 100g
1 ‘naked’ bacon/turkey rasher 35g
100g, 2 to 3 handfuls of Cos lettuce or 1 head of baby gem, chopped
40g, green beans
50ml, of Cardini’s Caesar dressing
10g, Parmesan Shavings
I suggest bulk cooking chicken to use for dinner and lunches.
To pan-fry the chicken –
Pre-heat the oven to 180 and have a flat cooking tray ready.
Heat a frypan and add 10ml olive oil, add the chicken breast and leave to fry for 4 minutes without moving. I heat at 7 (induction bob). Reserve the pan to flash-fry the green beans. Chop them in half and drop them into boiling water for 30 seconds. Then fry them in the same pan for 1 to 2 minutes and sprinkle with a little salt.
Move the chicken breasts on the cooking tray into the oven and bake for 12 minutes. Turn off the oven and leave to rest for 2 mins. The chicken is ready.