NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices pickle chips

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it thoroughly in the seasoned flour mixture until coated.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden-brown and the internal temperature reaches 165°F.

• 7

  While the chicken rests for a minute, lightly toast the sprouted grain bun in the same skillet.

• 8

  Assemble the sandwich by placing the lettuce, tomato, and pickles on the bottom bun, followed by the crispy chicken and the top bun.