NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole sprouted grain bun

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 leaf romaine lettuce

2 slice tomato

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and marinate for at least 15 minutes to tenderize.

• 2

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture until evenly coated.

• 4

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

• 5

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

• 6

  Toast the sprouted grain bun in the skillet or a toaster until warm and lightly crisp.

• 7

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, tomato slices, and the crispy chicken breast.