NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 medium Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 slice Tomato

PREPARATION

• 1

  Slice the chicken breast into a thin, even fillet to ensure quick and uniform cooking.

• 2

  Place the chicken in a bowl with the buttermilk and let it marinate for at least 20 minutes to tenderize.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it in the flour mixture until fully coated.

• 5

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

• 6

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

• 7

  Lightly toast the whole wheat bun in the same skillet or a toaster.

• 8

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