NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Arrowroot powder

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.5 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for 10 minutes.

• 3

  In a separate bowl, whisk together arrowroot powder, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove chicken from buttermilk and dredge thoroughly in the arrowroot mixture until fully coated.

• 5

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

• 6

  Carefully place chicken in the pan and cook for 4 to 5 minutes per side until the crust is golden and crispy.

• 7

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

• 8

  Mix the Greek yogurt and Dijon mustard in a small ramekin to create a clean-label sandwich spread.

• 9

  Spread the yogurt mixture on the bottom bun, then layer with the lettuce leaf and crispy chicken.

• 10

  Top with pickle slices and the remaining bun half before serving immediately.