Pregnancy Friendly Whole30 Chicken Caesar Bowl

Total time35 min

Prep time20 min

Cook time15 min

4.9

(14)

Pregnancy Friendly Whole30 Chicken Caesar Bowl

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Ingredients

4 servings

For the chicken

4 boneless, skin-on chicken thighs (about 1.5 lb total)
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder

For the Caesar dressing

2 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
4 anchovy fillets, packed in oil, drained
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp coconut aminos
½ cup extra-virgin olive oil
¼ tsp kosher salt
¼ tsp black pepper

For the bowls

2 large heads romaine lettuce, chopped into 1-inch pieces
½ cup raw sliced almonds, toasted

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Pat the chicken thighs dry with paper towels. Rub all over with 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
2
Heat a large skillet or grill pan over medium-high heat until a drop of water evaporates on contact. Add the chicken thighs skin-side down and cook undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan.

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