Chicken Caesar Bowl with Yogurt Dressing

1. 1 Chicken breast filletpack 800 g ≈ $7.23 180 g
2. 2 Romaine lettucepack 300 g ≈ $2.50 90 g
3. 3 White breadpack 350 g ≈ $1.44 35 g
4. 4 Parmesanpack 200 g ≈ $6.00 20 g
5. 5 Greek yogurtpack 250 g ≈ $1.80 60 g
6. 6 Dijon mustard 8 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Lemon≈ $4.70 per kg 25 g
9. 9 Cherry tomatoespack 250 g ≈ $2.50 100 g
10. 10 Olive oil 8 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the chicken¹ with salt and pepper, then brush with 4 g olive oil.

2. Grill the chicken¹ or cook it in a dry skillet for 5–6 minutes on each side, until browned with grill marks and the juices run clear.

3. Cut the bread into cubes and toast in a skillet with 4 g oil for 4–5 minutes, until crisp.

4. Mix the yogurt, mustard, grated garlic⁷, lemon⁸ juice, a pinch of salt, and pepper.

5. Roughly chop the romaine², halve the cherry⁹ tomatoes, and slice the chicken¹.

6. Place the romaine² in a bowl as the base, then add the chicken¹, cherry⁹ tomatoes, and croutons in sections.

7. Drizzle with the yogurt dressing and sprinkle with grated Parmesan⁴.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.