Sort ingredients
livcooks
QR Code
Listen
Pdf
Add 1 lb chicken thighs to a bowl. Drizzle with 1 tbsp avocado oil and the juice of 1 lemon. Season with 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and ½ tsp chili flakes. Mix well, then place the onto a baking sheet lined with parchment paper. Roast for 35-38 mins at 425°F. Remove, then dice up into cubes.
In a mixing bowl, add 3 tbsp avocado oil mayo, 3 tbsp thick plain greek yogurt, 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, juice of 1 large lemon, 1 finely minced garlic clove, 3 finely diced anchovy filets (optional), a couple pinches salt, lots of fresh cracked pepper, and ¼ cup shredded parmesan cheese. Mix really well, taste and adjust.
Finely chop 2 romaine lettuce.
Cook 8 oz of Kaizen high protein low-carb pasta.
Assemble the dish by placing the cooked diced chicken at the base of a large jar, adding the chopped lettuce, topping with the cooked pasta, and flipping it onto a serving dish. Top the pasta with the dressing and more finely shredded parmesan cheese to your liking.