NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 medium whole wheat bun

4 slices dill pickles

1 tbsp nonfat Greek yogurt

1 leaf romaine lettuce

PREPARATION

• 1

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

• 2

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

• 3

  Place the flour in a separate shallow dish.

• 4

  Dip the chicken into the buttermilk mixture, ensuring it is fully coated, then dredge it through the flour, shaking off any excess.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken cooks, lightly toast the whole wheat bun in a toaster or under a broiler.

• 8

  Spread the Greek yogurt on the bottom half of the bun, then layer with the romaine lettuce.

• 9

  Place the cooked chicken on top of the lettuce, add the dill pickles, and cover with the top bun.