NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Almond flour

0.5 tbsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

2 tbsp Low-fat buttermilk

0 tbsp Avocado oil

0.5 whole Whole grain bun

1 leaf Romaine lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for 10 minutes.

• 2

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

• 3

  Lift the chicken from the buttermilk, allowing any excess to drip off, then press it firmly into the flour mixture until evenly coated on all sides.

• 4

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

• 5

  Add the chicken to the pan and cook for 5 to 6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  Lightly toast the whole grain bun in the skillet or a toaster.

• 7

  Assemble the sandwich by layering the romaine lettuce, tomato slices, crispy chicken, and dill pickles onto the toasted bun.