NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in a shallow bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the flour mixture until well-coated.

• 5

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

• 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 internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the whole grain bun in a toaster or under a broiler.

• 8

  Build the sandwich by placing the lettuce, tomato, and pickles on the bottom bun, topping with the crispy chicken, and closing with the top bun.