Ingredients
20 oz organic boneless skinless chicken breast
1 tsp granulated garlic powder
4 cups romaine lettuce, chopped
1 ½ cups cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup sliced peperoncini, drained
1 tbsp RxSugar Liquid Allulose
Directions
1Turn on the grill to medium heat and close the lid.
2If chicken breasts are big, pound down with a mallet to ½-inch thick.
3Place spices in a small bowl and mix together. Sprinkle spices over the chicken and rub olive oil on both sides.
4Open the grill lid and scrub with a grill brush. Place chicken top-side down on the grill at an angle for 4 minutes, then turn to the opposite angle on the same side (cross-hatch) for 4 more minutes and turn over. Repeat. Chicken must reach an internal temperature of 165°F. Place a thermometer in the thickest part of the breast to check for doneness. Cook longer if needed. Take the chicken off the grill to rest on a plate.
5Make the dressing for the salad. Place all ingredients in a bowl and whisk for 3 minutes. Set aside.
6Cut the chicken into bite-size cubes.
7Place chicken and all salad ingredients in a bowl along with the dressing (if you are meal prepping, keep dressing separate until ready to eat). Toss together.
8Split salad between 4 bowls and enjoy!
9Place in airtight containers for up to 3 days.
