NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1 tbsp Whole Wheat Flour

1 tbsp Whole Wheat Breadcrumbs

1 Whole Wheat Bun

100g Sweet Potato

2 leaves Leaf Lettuce

1 slice Tomato

1 tbsp Mixed Fresh Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a shallow bowl, combine the buttermilk, mixed fresh herbs, garlic powder, salt, and pepper. Add the chicken breast and let marinate for at least 30 minutes in the refrigerator.

• 3

  In another bowl, mix the whole wheat flour and whole wheat breadcrumbs.

• 4

  Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge it in the flour and breadcrumb mixture until evenly coated.

• 5

  Place the coated chicken on a separate baking sheet and bake for 18-20 minutes, or until the chicken is cooked through and has a crispy exterior. For extra crispiness, you can finish under the broiler for 2 minutes.

• 6

  Meanwhile, cut the sweet potato into wedges. Toss them lightly with a small amount of salt and a drizzle of olive oil if desired (optional within caloric allowance) and place on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until tender and lightly crisped on the edges.

• 7

  Assemble the sandwich by placing a piece of baked chicken on the whole wheat bun, layering with leaf lettuce and a slice of tomato.

• 8

  Serve the sandwich with a side of baked sweet potato wedges and enjoy your nutrient-packed, crispy herb-buttermilk chicken meal.