Chop fresh romaine/cos lettuce and add to a large bowl

Toss with Caesar dressing until evenly coated

Add grated parmesan cheese

Sprinkle in croutons for crunch

Top with cooked chicken breast and toss lightly before serving

Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

Roast or sauté your veggies with simple seasoning in olive oil.

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lemon Juice (5 g), Paprika (Ground) (1 tsp), Garlic Powder (1 tsp).

Instructions

Preheat oven to 375.

Whisk eggs, egg whites, and cottage cheese until smooth.

Stir in veggies and shredded cheese.

Spray muffin tin well.

Pour evenly into 12 cups.

Bake 18 to 22 minutes until set.

Let cool before removing.

Macros per muffin (approximate)

Calories: ~95

Protein: ~10 g

Carbs: ~2 g

Fat: ~4 g

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

NOTE: Chicken is weighed out COOKED

1. **Prepare Vegetables**

* Slice the onion and green pepper into thin strips.

* Cut the broccoli into bite-sized florets.

* Rinse the spinach and set aside.

2. **Sauté the Base**

* Heat the olive oil in a large skillet or wok over medium-high heat.

* Add onions and peppers first, cooking for 3–4 minutes until slightly softened.

3. **Add Broccoli**

* Toss in the broccoli florets and continue stir-frying for another 4–5 minutes until bright green and tendercrisp.

4. **Add Chicken**

* Slice the pre-cooked chicken breast into strips or cubes.

* Add it to the skillet and stir well to combine with the veggies.

5. **Season with Soy Sauce**

* Pour in the low-sodium soy sauce.

* Stir everything together and let it cook for 2–3 minutes so the flavors blend.

6. **Finish with Spinach**

Quick Assembly

1. Spread spinach in a bowl.

2. Spoon chickpea base over the greens.

3. Add the halved eggs and extra whites.

4. Drizzle with olive oil and lemon juice and red wine vinegar (optional).

5. Sprinkle oregano, salt, and black pepper (as desired)

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Red Wine Vinegar (1 tsp).