Chicken Caesar Salad Lunchbox

• 1 Pound chicken thighs
• 4 Tablespoon olive oil
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 Teaspoon cumin
• 1 Teaspoon garlic powder
• 1 Teaspoon paprika
• 1 Teaspoon turmeric
• 1 garlic clove
• 1 Teaspoon anchovy paste
• 1 Tablespoon lemon juice
• 1/2 Teaspoon dijon mustard
• 1/2 Teaspoon worcestershire sauce
• 1/2 Cup low fat mayonnaise
• 1/4 Cup parmesan cheese
• 1/4 Teaspoon black pepper
• 8 Cup romaine lettuce
• 2 cucumber
• 1 Cup plantain chips
• 4 plum

• Preheat the oven to 350°F (175°C).
• Place the chicken thighs on a baking tray and season generously with olive oil, salt, pepper, cumin, garlic powder, paprika, and turmeric. Toss until the chicken is well coated. Bake in the oven for 40 minutes or until the internal temperature reaches 165°F (74°C). Once done, let the chicken rest for 10 minutes to ensure it remains juicy.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.