3 egg whites (hard boiled or scrambled)
2 chicken sausages, sliced in half lengthwise
1/3 onion, sliced
6 baby tomatoes, halved
1 cup arugula
2 tbsp olive oil
½ one lemon, juice
salt, pepper and red pepper flakes, to taste
1. Heat a non-stick pan over medium heat. Cook sausages for 5 minutes. Add onions and cook together until they turn golden.
2. Remove onions and sausage. Cook egg whites (either boil eggs until cooked or scramble over medium heat in a frying pan).
3. Top arugula with sausage and onion mixture, egg whites, and tomatoes. In a small bowl, whisk dressing ingredients. Pour over salad, toss and serve.
Carbs: 17 g
Protein: 14 g
Fat: 24 g