NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup buttermilk

2 tbsp pickle juice

1 whole whole wheat bun

4 slice dill pickles

1 tbsp whole wheat flour

0.5 tsp paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

0.5 tbsp avocado oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 1/2-inch thickness.

• 2

  In a small bowl, whisk together the buttermilk and pickle juice, then add the chicken and marinate in the refrigerator for at least 30 minutes.

• 3

  In a shallow dish, whisk the egg until smooth. In a second shallow dish, combine the whole wheat flour, paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the marinade, dip it into the egg wash to coat, and then dredge it thoroughly in the seasoned flour mixture.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Lightly toast the whole wheat bun in the skillet for 1 minute, then assemble the sandwich by placing the chicken and dill pickles on the bun.