NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

0.25 cup Dill pickles

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk and marinate for 20 minutes in the refrigerator.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the pan and cook for 5 to 6 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees.

• 6

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small ramekin.

• 7

  Toast the sprouted grain bun until the edges are lightly browned and crisp.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bun and layering with the lettuce leaf, crispy chicken, and sliced pickles.