NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting excess drip off, then dredge it through the flour mixture until evenly coated on both sides.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, lightly toast the whole wheat bun in a toaster or under a broiler.

• 7

  In a tiny bowl, stir together the Greek yogurt and Dijon mustard to create a clean-eating spread.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bottom bun, followed by the lettuce, the crispy chicken, and the dill pickles before topping with the other half of the bun.