NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole sprouted grain bun

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

2 leaf butter lettuce

2 slice tomato

4 slice dill pickles

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even thickness.

• 2

  Submerge the chicken in buttermilk and let marinate for at least 15 minutes.

• 3

  In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture.

• 5

  Heat avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl.

• 7

  Toast the sprouted grain bun until lightly browned.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bun, then adding the lettuce, tomato, crispy chicken, and pickles.