55g of protein and so easy Recipe and Macros⬇️⬇️
– 2 (8-ounce) chicken breasts, pounded thin
– 1/2 cup Greek yogurt
– 1 tablespoon mayonnaise
– 1 cup gluten-free Italian bread crumbs
– 1/4 cup olive oil
– 1/4 cup lemon juice
– Freshly ground black pepper, to taste
– 1 bag fresh arugula
– Grated Parmesan cheese, for topping
Instructions:
1. Coat the Chicken:
– Place the pounded chicken breasts in a container with Greek yogurt and mayonnaise. Shake until the chicken is well coated.
2. Bread the Chicken:
– Transfer the coated chicken to a container with gluten-free Italian bread crumbs. Shake until the chicken is fully covered in bread crumbs.
3. Air Fry the Chicken:
– Preheat the air fryer to 350°F (175°C).
– Place the breaded chicken breasts in the air fryer basket.
– Air fry for 10 minutes or until the chicken is crispy and cooked through.
4. Prepare the Salad:
– In a bowl, combine olive oil, lemon juice, and black pepper.
– Pour the dressing over the fresh arugula and toss to coat.
5. Assemble the Dish:
– Place the crispy chicken on a serving plate.
– Top with the dressed arugula salad.
– Sprinkle grated Parmesan cheese over the chicken and salad.
Macros (per serving, approximate):
– Calories: 450
– Protein: 55g
– Fat: 20g
– Carbohydrates: 15g #healthydinner #healthydinnerideas #healthydinnerrecipe #quickdinnerideas #mealsfortwo #easyhealthymeals #melseasyeats
