NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Whole wheat flour

0.5 tbsp Avocado oil

1 whole Whole wheat 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 thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for at least 15 minutes.

• 4

  Place the whole wheat flour in a separate shallow dish and dredge the marinated chicken until lightly coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 6

  Cook the chicken for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the whole wheat bun in a dry pan or toaster.

• 8

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