NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1.5 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Whole wheat thin bun

4 slices Dill pickles

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 15 minutes to tenderize.

• 3

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

• 4

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

• 5

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

• 6

  Lightly toast the whole wheat thin bun in the skillet for one minute until warm.

• 7

  Assemble the sandwich by placing the crispy chicken on the bottom bun and topping with the dill pickles.