NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp low-fat buttermilk

1 tbsp arrowroot starch

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

2 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the low-fat buttermilk, sea salt, black pepper, garlic powder, and smoked paprika until well combined.

• 3

  On a separate plate, mix the arrowroot starch and almond flour together to create a light dredging mixture.

• 4

  Dip the chicken breast into the buttermilk mixture, coating both sides, then dredge thoroughly in the flour mixture to create a thin crust.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat until it begins to shimmer.

• 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 center is fully cooked.

• 7

  Lightly toast the sprouted grain bun in the skillet or a toaster, then assemble the sandwich with the chicken, romaine lettuce, and tomato slices.