NUTRITION

SERVINGS

INGREDIENTS

4.5 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 Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 whole Whole grain bun

4 slice Dill pickles

1 leaf Butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, lightly toast the whole grain bun in a separate pan or toaster until warm and fragrant.

• 7

  Assemble the sandwich by placing the butter lettuce on the bottom bun, followed by the crispy chicken and the dill pickles before topping with the other bun half.