NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

3 slices dill pickles

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Cook the chicken for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Lightly toast the whole grain bun in the same skillet or a toaster.

• 8

  Assemble the sandwich by placing the chicken on the bottom bun, followed by the lettuce, tomato slices, and pickles.