NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 medium Sourdough bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Plain Greek yogurt

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

  Submerge the chicken in buttermilk in a shallow dish and let it marinate for at least 15 minutes to tenderize.

• 3

  In a separate bowl, whisk together the whole wheat flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the seasoned flour mixture.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the exterior is golden-brown and crispy.

• 7

  Slice the sourdough bun and toast it lightly in the remaining oil in the skillet until the edges are crisp.

• 8

  Spread the Greek yogurt on the bottom bun, then layer with the romaine lettuce, crispy chicken, and dill pickles before topping with the other bun half.