NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp buttermilk

1.5 tbsp almond flour

0.5 tbsp arrowroot starch

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

0.5 tbsp avocado oil

1 whole whole grain bun

4 slices dill pickles

1 leaf romaine lettuce

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

  In a shallow bowl, pour the buttermilk over the chicken and turn to coat completely.

• 3

  In a separate shallow dish, whisk together the almond flour, arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the flour mixture, pressing to ensure the coating adheres.

• 5

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

• 6

  Place the chicken in the hot skillet and cook for 4-5 minutes per side, or until the exterior is golden-brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the whole grain bun in a toaster or on a separate dry pan.

• 8

  Spread the Dijon mustard on the bottom bun, then layer the romaine lettuce and dill pickles.

• 9

  Place the crispy chicken on top of the pickles and close the sandwich with the top bun.