NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Dill pickle juice

2 tbsp Whole wheat flour

0.5 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

4 slices Dill pickles

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the buttermilk and pickle juice, then submerge the chicken and marinate in the refrigerator for at least 30 minutes.

• 3

  In a shallow dish, combine the whole wheat flour, paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the brine, allowing excess liquid to drip off, and dredge thoroughly in the flour mixture until evenly coated.

• 5

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

• 6

  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 degrees Fahrenheit.

• 7

  While the chicken rests, lightly toast the sprouted grain bun in the same skillet until warm.

• 8

  Assemble the sandwich by placing the cooked chicken on the bottom bun and topping with the dill pickle slices.