• 100g raw chicken breast
  • 1 tbsp. coconut flour
  • 1 egg
  • 1 cos lettuce
  • 1 slice low carb bread
  • 1 tbsp. parmesan
  • low cal Caesar dressing


  1. To poach your egg, bring a small saucepan with water (enough to cover the egg) to the boil with 1 tbsp of vinegar.
  2. Once it reaches boiling point, turn the heat off, crack your egg in and let cook for 5 minutes for a semi-soft yolk, 8 minutes for a hard yolk.
  3. Cut the chicken up into cubes and toss in the coconut flour.
  4. Heat a non-stick frypan and add the chicken. Allow cooking until crispy. Set aside.
  5. Slice your lettuce and place in a bowl.
  6. Toast your bread.
  7. Once toasted, cut into small cubes.
  8. Top your lettuce with the chicken, parmesan, poached egg and sauce.
  9. Serve.


  • Serves 1
  • 308 calories
  • 10.7g fat
  • 16.7g carbohydrates
  • 34.6g protein