NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole whole-grain bun

3 slices dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

  In a separate small dish, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes per side until the coating is golden brown and the internal temperature reaches 165°F.

• 6

  Lightly toast the whole-grain bun in the skillet or a toaster until warm and slightly crisp.

• 7

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