NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp arrowroot powder

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

0.5 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk and let it marinate for at least 15 minutes to tenderize the meat.

• 3

  In a shallow bowl, whisk together arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

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

• 7

  Lightly toast the sprouted grain bun in the same skillet to capture the remaining flavor.

• 8

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