NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.

• 2

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a healthy buttermilk substitute.

• 3

  Coat the chicken thoroughly in the yogurt mixture and let it marinate for at least 15 minutes.

• 4

  In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Dredge the marinated chicken in the flour mixture, pressing firmly to ensure an even, crispy coating.

• 6

  Heat avocado oil in a non-stick skillet over medium-high heat.

• 7

  Cook the chicken for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Toast the sprouted grain bun in the same skillet for 1 minute until lightly browned.

• 9

  Assemble the sandwich by placing the chicken on the bottom bun and layering with lettuce and tomato slices.