- 4 chicken breasts
- 2 heads romaine, roughly chopped
- 1/ 2 cup olive oil
- 2 avocados
- 1/ 4 cup fresh dill, roughly chopped
- 4 teaspoons umami powder, optional
- 4 teaspoons fennel seeds
- 2 teaspoons sumac
- Black bean chips, optional
- Lemon, juiced, add to taste
- salt, To Taste
- black pepper, To Taste
Heat 4 tablespoons of olive oil in a large pan over medium-high heat. Season the chicken with the umami powder on both sides, and gently place in the pan. Cook for 5-6 minutes until a crust forms, or until seared golden brown. Then flip the chicken over, add a squeeze of lemon, and continue cooking for another 5-7 minutes. Remove from the pan, and place on a carving board to cool, and slice. Turn off the heat, and add the fennel seeds. Toast for 1 minute using the residual heat until the seeds become fragrant.
While the chicken is cooking, add the romaine lettuce to a bowl along with the fresh dill and sumac. Drizzle the remaining olive oil on top, and toss the ingredients together along with a big squeeze of lemon. Season with salt & pepper to taste.
Next, add the sliced chicken on top along with the toasted fennel seeds, fresh avocado and bean chips (or your choice of crouton). Finish with an extra squeeze of lemon or extra olive oil if you’d like. Enjoy!