Name: Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.25 cup Low-fat buttermilk; 2 tbsp Almond flour; 1 tbsp Arrowroot starch; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 0.5 whole Whole grain bun; 2 leaves Romaine lettuce; 2 slices Tomato; 4 slices Dill pickles

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken Sandwich

Crispy almond-crusted chicken breast pan-seared to a golden brown and served on a toasted whole grain bun with fresh, crunchy toppings.

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NUTRITION

Protein

48.3g

Fat

11.1g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 whole Whole grain bun

2 leaves Romaine lettuce

2 slices Tomato

4 slices Dill pickles

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PREPARATION

1
Place the chicken breast in a shallow bowl and cover with buttermilk; let it marinate for at least 15 minutes.
2
In a separate small bowl, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, sea salt, and black pepper.
3
Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the flour mixture until well-coated.
4
Heat the avocado oil in a non-stick skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until the crust is golden and the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken cooks, lightly toast the whole grain bun in a toaster or on a separate dry pan.
6
Assemble the sandwich by placing the cooked chicken on the bottom bun, followed by the lettuce, tomato slices, and pickles, then top with the remaining bun half.