NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup pickle brine

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

1 tbsp nonfat Greek yogurt

1 tsp yellow mustard

1 leaf butter lettuce

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast in a glass bowl and submerge in pickle brine for 30 minutes to tenderize.

• 2

  In a shallow dish, combine almond flour, garlic powder, paprika, sea salt, and black pepper.

• 3

  Remove chicken from brine and dredge through the flour mixture until evenly coated on both sides.

• 4

  Heat avocado oil in a skillet over medium heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 5

  Lightly toast the whole wheat bun in the same skillet for 1 minute until warm.

• 6

  Whisk Greek yogurt and yellow mustard in a small bowl to create a creamy, clean-eating spread.

• 7

  Spread the yogurt sauce on the bun and layer with the cooked chicken, butter lettuce, and dill pickles.