NUTRITION

SERVINGS

INGREDIENTS

4.5 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 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 with a mallet to an even half-inch thickness.

• 2

  In a shallow bowl, submerge the chicken in buttermilk and let it marinate for at least 15 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then press firmly into the seasoned flour until fully coated.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden-brown and the center is cooked through.

• 7

  While the chicken rests, lightly toast the sprouted grain bun in the same skillet for about 1 minute.

• 8

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