NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Whole wheat bun

4 slice Dill pickles

1 leaf Butter 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, submerge the chicken in the buttermilk and let it marinate for 15 minutes to tenderize.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, place the bun halves cut-side down in the pan to lightly toast them.

• 8

  Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and the pickle slices.