NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole sprouted whole wheat bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickle chips

1 tbsp plain Greek yogurt

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in buttermilk for at least 10 minutes to tenderize.

• 3

  Combine panko, garlic powder, onion powder, paprika, salt, and pepper in a separate dish.

• 4

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

• 5

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

• 6

  Toast the sprouted bun and spread Greek yogurt on the bottom half before layering with lettuce, tomato, pickles, and the crispy chicken.