NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tbsp lemon juice

1 tbsp arrowroot starch

1 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 sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt and lemon juice to create a clean buttermilk alternative.

• 3

  In a separate shallow dish, combine the arrowroot starch, almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the yogurt mixture until fully coated, then dredge it through the flour mixture, pressing firmly to adhere the crust.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken rests, lightly toast the sprouted grain bun in the same skillet or a toaster.

• 8

  Assemble the sandwich by placing the lettuce and tomato on the bottom bun, followed by the crispy chicken, and finish with the top bun.