NUTRITION

SERVINGS

INGREDIENTS

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

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Lightly toast the sprouted grain bun in the same skillet or a toaster until the edges are slightly browned and warm.

• 7

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