NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1.5 tbsp Whole wheat flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 medium Whole wheat bun

1 leaf Romaine lettuce

2 slice Tomato

PREPARATION

• 1

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

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let it marinate for at least 10 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing to adhere.

• 5

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

• 6

  Cook the chicken for 5 to 6 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees.

• 7

  Lightly toast the bun in the same skillet for 1 minute until warm and slightly crisp.

• 8

  Assemble the sandwich by placing the lettuce and tomato on the bottom bun, followed by the crispy chicken and the top bun.