NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

0.5 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat bun

1 leaf butter lettuce

2 slice tomato

3 slice pickle chips

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden and cooked through.

• 6

  Lightly toast the bun in the same skillet or a toaster until the edges are slightly browned.

• 7

  Assemble the sandwich by layering the lettuce, tomato, crispy chicken, and pickles on the toasted bun.