NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat bun

4 slice dill pickles

1 leaf romaine lettuce

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 it marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to ensure an even coating.

• 5

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

• 6

  Cook the chicken for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees.

• 7

  Lightly toast the whole wheat bun in the same skillet for 1 minute until warmed through.

• 8

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