NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp buttermilk

1.5 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 piece whole grain bun

2 leaf romaine lettuce

2 slice tomato

PREPARATION

• 1

  Pound the chicken breast to an even half-inch thickness to ensure quick and even cooking.

• 2

  Place the chicken in a shallow bowl with the buttermilk and let it marinate for at least 10 minutes.

• 3

  In a separate dish, whisk together the almond flour, arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing firmly to create a thick crust.

• 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 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Lightly toast the whole grain bun in the same skillet or a toaster until warm and slightly crisp.

• 8

  Assemble the sandwich by layering the bottom bun with romaine lettuce and tomato slices, followed by the crispy chicken and the top bun.