NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp extra virgin olive oil

1 whole whole wheat bagel thin

2 tbsp non-fat Greek yogurt

1 tsp dijon mustard

2 leaves romaine lettuce

2 slices tomato

PREPARATION

• 1

  Butterfly the chicken breast to ensure even thickness and season both sides with sea salt, black pepper, garlic powder, and paprika.

• 2

  Place the almond flour on a small plate and dredge the seasoned chicken until it is lightly and evenly coated.

• 3

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

• 4

  Add the chicken to the pan and cook for 4-5 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, toast the whole wheat bagel thin until it reaches your desired level of crunch.

• 6

  In a small bowl, whisk together the Greek yogurt and Dijon mustard to create a creamy spread.

• 7

  Spread the yogurt-mustard mixture generously onto both halves of the toasted bagel thin.

• 8

  Layer the bottom half of the bagel with romaine lettuce and tomato slices.

• 9

  Place the crispy chicken on top of the vegetables and close the sandwich with the remaining bagel half.