NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

1 tbsp whole wheat flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness for uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for 10 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat 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 flour mixture until evenly coated.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side until the exterior 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 on a separate dry pan until warm.

• 8

  Assemble the sandwich by placing the romaine lettuce on the bottom bun, followed by the crispy chicken and the dill pickles.