NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.5 tbsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 10 minutes to tenderize.

• 3

  In a separate small bowl, whisk together the arrowroot starch, sea salt, black pepper, garlic powder, and paprika.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the arrowroot spice mixture until fully coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the chicken.

• 6

  Cook the chicken for 4-5 minutes per side until the coating is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken rests for 2 minutes, lightly toast the sprouted grain bun in the same skillet or a toaster.

• 8

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