1/4 cup sunflower seeds
1/4 cup romaine lettuce
1/3 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon minced green onions
1 teaspoon garlic powder
1 teaspoon lemon juice
1 cup cooked chicken breast meat
1 egg
10 tablespoons water
1/8 cup Italian seasoning
1 cup sliced pepperjack cheese
In a over medium heat pan, simmer sunflower seeds, lettuce, onion powder, black pepper, green onions and garlic powder in 4-quart Dutch oven for 30 minutes, stirring occasionally.
Place chicken in a dry skillet, drain and place in pan with dust. Add water and olive oil and heat through.
Stir egg into skillet and pour lemon juice into skillet. Heat through and serve over chicken.