NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole grain bun

4 slices dill pickles

1 leaf romaine lettuce

1 slice tomato

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let marinate for at least 15 minutes.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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