NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

3 slice dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to a uniform 1/2-inch thickness.

• 2

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

• 3

  In a shallow dish, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture pressing to adhere.

• 5

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

• 6

  Cook the chicken for 5 to 6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees.

• 7

  Toast the whole wheat bun lightly and assemble the sandwich with the lettuce, tomato slices, pickles, and the crispy chicken.