Ingredients
2 chicken breasts
Juice of 1 lemon
3 garlic cloves, grated
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
2 cups panko breadcrumbs
Salt & pepper
Avocado oil spray
For the salad
Juice of 1/2 lemon
¼ cup extra virgin olive oil
2 tablespoons hummus
1 garlic clove
3 tablespoons chopped capers
1 tablespoon tahini
2 tablespoons nutritional yeast
½ teaspoon salt
Black pepper
2 heads romaine, finely chopped and washed
Directions
Line a baking sheet with parchment paper and preheat the oven to 450F.
Pound the chicken to be 1/2” thick and place in a large bowl.
Add the lemon juice, grated garlic, 1/2 teaspoon salt, and a few turns of black pepper. Use your hands to mix well so the chicken is evenly coated.
Combine the paprika, garlic powder, 1/2 teaspoon salt, a few turns black pepper, and panko on a large plate.
Transfer the first chicken breast to the plate with the panko and press to get the breadcrumbs to stick. Flip it and press the other side into the breadcrumbs, then transfer it to the baking sheet. Repeat with the other chicken breast.
Spray the chicken with avocado oil spray, then bake for 15 minutes. Flip, then bake for 15 more minutes until the chicken is golden and crispy.
While the chicken cooks, make the dressing. Add the lemon juice, olive oil, hummus, grated garlic clove, capers, tahini, nutritional yeast, salt, and pepper to a blender and pulse until smooth.
Finely chop the romaine and add to a large bowl. Pour the dressing on top and mix well to get everything coated.
Once the chicken is ready, let cool slightly, then cut into strips. Serve the chicken over the salad.
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