NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole 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 half-inch thickness to ensure even cooking.

• 2

  In a shallow bowl, soak the chicken in buttermilk for at least 10 minutes to tenderize the meat.

• 3

  In a separate dish, whisk together almond flour, arrowroot powder, garlic powder, onion powder, paprika, 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 fully coated.

• 5

  Heat avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden and the center is cooked through.

• 6

  Lightly toast the whole grain bun, then assemble the sandwich with the lettuce leaf, the crispy chicken, and the dill pickles.