what kate ate

what you’ll need

for the chicken

• 2 eggs, whisked
• 3/4 cup seasoned bread crumbs
  • if not seasoned, 1/2 tsp each of garlic powder, onion powder, and salt
• 2 large chicken breasts

for the rest of the salad

• 4 eggs
• 4 cups spring mix or arugula
• 2 handfuls of cherry tomatoes
• 2 avocados
• 1/2 red onion, thin sliced (and pickled if desired!)
• 1/2 cup fat free feta
• skinny girl honey dijon dressing

instructions

cooking the chicken

1. Get 2 small bowls- In one, whisk the eggs. In the other, prepare your breadcrumbs.
2. Dip the chicken in the egg mixture to coat thoroughly.
3. Transfer the chicken to the breadcrumbs and cover completely with the dry mixture.
4. Air fry at 375°F for 15-20 minutes (to reach internal temp of 165°F), flipping half way through.

fool-proof method for hard boiling the eggs

1. Put eggs in a pot and fill with cold water until the eggs are submerged by 1 inch.
2. Bring to a rolling boil.
3. Once boiling, turn off the heat and cover the pot. Let cook for 10-12 minutes (less time has a jammier yolk)
4. Immediately put eggs into a bowl of ice water and let sit for 14 minutes.
   • this step is to make the peeling easier- if you skip, you will be sad
5. Gently tap eggs on the counter to form cracks, and peel from there!

to assemble the salads

1. Split the lettuce, tomatoes, avocado, onions, and feta evenly between 4 containers.
2. Quarter each of the eggs and split between the containers.
3. Cut the chicken breasts into halves to top the salad.
4. Dress with (or prep a small container of) the skinny girl dressing to finish!

macros & notes

tip/notes: if meal prepping for lunch, i make all of the chicken and eggs ahead of time but i only like to assemble the salads 2 days ahead of time so the lettuce doesn’t go bad from any of the juices from the other veggies!