NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 whole whole wheat 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.

• 2

  In a shallow bowl, whisk together the buttermilk, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  In a separate shallow bowl, combine the almond flour and arrowroot powder until well mixed.

• 4

  Dip the chicken breast into the buttermilk mixture to coat, then dredge it thoroughly in the flour mixture, pressing down to ensure a thick crust.

• 5

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

• 6

  Carefully add the chicken to the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken rests for a minute, toast the whole wheat bun in the same skillet or a toaster until lightly browned.

• 8

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