NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Low-fat buttermilk

1 tbsp Almond flour

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted 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

  Place the chicken in a shallow bowl and pour the buttermilk over it, turning to coat, and let marinate for 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing firmly so the coating adheres.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the sprouted grain bun in a toaster or under a broiler.

• 8

  Assemble the sandwich by placing the lettuce and tomato on the bottom bun, followed by the crispy chicken and the dill pickles, then top with the remaining bun half.