NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

  Submerge the chicken in buttermilk in a shallow bowl, ensuring it is fully coated, and marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper until well combined.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165°F.

• 7

  Toast the sprouted bun in the same skillet for 1 minute until the edges are lightly browned and fragrant.

• 8

  Spread Greek yogurt on the bottom bun, layer with lettuce, tomato, and the crispy chicken, then top with the remaining bun.