NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Butter lettuce

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 15 minutes to tenderize the meat.

• 3

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

• 4

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

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Lightly toast the sprouted grain bun in the same skillet or a toaster until warm.

• 8

  Assemble the sandwich by placing the butter lettuce on the bottom bun, followed by the crispy chicken and the dill pickles before topping with the remaining bun.