Directions

1. First, the chicken. Add 1lb chicken thighs to a bowl. Squeeze the juice of 1 lemon, drizzle with 1 tbsp oil, and season with salt, pepper, 1 tbsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and 1/2 tsp chili flakes. Mix well, place the onto a baking sheet lined with parchment paper, and pop it into the oven at 426F for 35-37 mins.

2. Next, the healthier Caesar dressing. Grab a mixing bowl. Add 3 tbsp avocado mayo, 3 tbsp plain yogurt (or any variation of these two), 1 tbsp dijon mustard, 1.5 tbsp apple cider vinegar, 1 large lemon juiced, 1 or 2 finely minced garlic clove, 3 finely diced anchovy filets (optional!), a couple pinches salt, lots of fresh cracked pepper, & 1/4 cup shredded parmesan cheese. Mix well, taste & adjust. You can always thin it out with more lemon juice or a tbsp or so of water to make the dressing go further, which I always do.

3. Finely chop up 2 romaine lettuce. You can also use baby kale.

4. Then cook your protein or lowcarb pasta. To keep this high protein and lowcarb, I used a box of my Kaizen high protein lowcarb pasta, but feel free to use whatever pasta you prefer.

5. Remote the roasted chicken from the oven, and finely dice it.

6. And last, assemble. I placed the cooked diced chicken at the base of a large jar (or salad bowl), add the lettuce, top with the cooked Kaizen pasta, and flipped onto a serving plate.

7. Top with your dressing, some finely shredded parmesan cheese, and some chili flakes if you like.