A fast and easy meal after a long day at work.
| 1 | lb | chicken breast cutlets (cut into strips) |
| 1 | tsp | almond oil |
| 1 | c | steamed broccoli |
| 1 | c | steamed carrots |
| 1 | c | fresh spinach |
| Sea salt and ground fresh black pepper | ||
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1 | c | honey mustard dressing |
| 2 | tbsp | Parmesan cheese shavings |
| 1⁄4 | c | toasted sliced almonds |
Rub chicken strips with almond oil and season with salt and pepper.
In a hot grill pan at medium-high heat, grill chicken strips for 3-5 minutes.
Remove from heat and let it rest.
For thicker chicken strips, leave it grilling a bit longer at medium-low heat.
In a separate bowl, mix together yogurt and honey mustard dressing.
Serve grill chicken strips over a bed of fresh spinach, steamed broccoli and carrots.
Drizzle grilled chicken and vegetables with honey mustard yogurt dressing and garnish with parmesan cheese and toasted almonds.