NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slices Tomato

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

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, soak the chicken in the buttermilk for at least 10 minutes.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Toast the sprouted grain bun and assemble the sandwich with the sauce, lettuce, tomato, and crispy chicken.