NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole-wheat bun

2 leaves butter lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  In a shallow bowl, whisk together the buttermilk, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let marinate for at least 10 minutes to tenderize.

• 4

  In another shallow dish, combine the almond flour and arrowroot starch until well incorporated.

• 5

  Remove the chicken from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 6

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden and the center is cooked through.

• 7

  Toast the whole-wheat bun lightly and assemble the sandwich by layering the crispy chicken, butter lettuce, tomato slices, and pickles.