NUTRITION

SERVINGS

INGREDIENTS

3 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 tsp avocado oil

1 whole whole wheat bun

3 slice dill pickles

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 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 flour mixture until evenly coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden and crispy.

• 5

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating spread.

• 6

  Toast the whole wheat bun until lightly browned, then spread the yogurt sauce on the bottom half.

• 7

  Place the cooked chicken on the bun, top with the dill pickles, and close the sandwich to serve immediately.