NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

1 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 tsp extra virgin olive oil

1 whole sourdough 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 half-inch thickness for uniform cooking.

• 2

  Transfer the chicken to a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged, then marinate for at least 30 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly through the seasoned flour mixture.

• 5

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

• 6

  While the chicken rests, lightly toast the sourdough bun in the same skillet until the edges are crisp.

• 7

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