NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium whole grain bun

4 slice dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

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

• 3

  In a shallow dish, whisk together the panko, almond flour, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then press firmly into the breading mixture until fully 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 crust is golden and the center reaches 165°F.

• 6

  Lightly toast the whole grain bun, then assemble the sandwich by layering the butter lettuce, crispy chicken, and dill pickles.