NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

1 leaf Butter lettuce

1 slice Tomato

3 slices Pickle chips

PREPARATION

• 1

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

• 2

  Submerge the chicken in the buttermilk in a shallow bowl 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, onion powder, sea salt, and black pepper.

• 4

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

• 5

  Heat the avocado oil in a non-stick 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 coating 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 or a toaster.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun and layering with the butter lettuce, tomato slice, and pickle chips before closing with the top bun.