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 Sea salt

0.25 tsp Black pepper

0.75 tbsp Avocado oil

1 whole Whole grain bun

4 slices Dill pickles

2 tbsp Non-fat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk and let it marinate for at least 15 minutes to tenderize the meat.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

  Heat avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 4-5 minutes per side until the crust is deeply bronzed.

• 6

  While the chicken rests, stir together the Greek yogurt and Dijon mustard in a small bowl to create a creamy spread.

• 7

  Toast the whole grain bun until light brown, then layer with the mustard sauce, the crispy chicken, and dill pickles.