NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp unsweetened almond milk

1 tsp lemon juice

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 whole whole grain bun

2 leaves butter lettuce

2 slices tomato

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound with a meat mallet to an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the almond milk and lemon juice to create a dairy-free buttermilk; let it sit for 2 minutes.

• 3

  In a separate shallow bowl, combine the almond flour, arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the buttermilk mixture, then dredge it through the flour mixture, pressing firmly to ensure an even coating.

• 5

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

• 6

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

• 7

  While the chicken rests, lightly toast the whole grain bun in the same skillet or a toaster.

• 8

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