NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 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

0.5 tbsp avocado oil

1 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

1 slice tomato

1 tbsp plain Greek yogurt

PREPARATION

• 1

  Slice the chicken breast horizontally to create a thin cutlet for even cooking.

• 2

  Place the chicken in a bowl with buttermilk and marinate for 15 minutes to tenderize.

• 3

  In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

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

• 6

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

• 7

  Toast the whole wheat bun in the same skillet or a toaster until lightly browned and fragrant.

• 8

  Spread the Greek yogurt on the bottom bun, then layer with lettuce, tomato, the crispy chicken, and pickles.