NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1 tbsp Almond flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

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

• 2

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

• 3

  Whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper in a separate shallow bowl.

• 4

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to ensure an even, thick coating.

• 5

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

• 6

  Cook the chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  Toast the sprouted grain bun face-down in the same skillet for 1 minute until lightly browned and warm.

• 8

  Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and the dill pickles.