NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Whole wheat flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let marinate for at least 15 minutes in the refrigerator.

• 3

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

• 4

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

• 5

  Heat avocado oil in a non-stick skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until the crust is golden-brown and the meat is cooked through.

• 6

  Toast the bun in the same skillet for 1 minute until warm and slightly crispy.

• 7

  Assemble the sandwich by layering the romaine lettuce, prepared chicken, and dill pickles onto the toasted bun.