NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup buttermilk

1 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.5 whole sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow dish and marinate in the refrigerator for 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the seasoned flour mixture until fully coated.

• 5

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

• 6

  Place the chicken in the skillet and cook for 5 to 6 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and lightly toast the sprouted grain bun face-down in the remaining heat for 1 minute.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun and layering with the romaine lettuce and tomato slices.