NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.25 cup Buttermilk

1.5 tbsp Whole wheat flour

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

0.5 whole Whole wheat bun

2 leaves Romaine lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and lightly pound it to an even thickness for uniform cooking.

• 2

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

• 3

  In a shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the seasoned flour mixture until coated.

• 5

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until the exterior is golden and crispy.

• 6

  Lightly toast the whole wheat bun in the same skillet or a toaster until warm and slightly browned.

• 7

  Assemble the sandwich by placing the romaine lettuce, tomato slices, and dill pickles on the bottom bun, followed by the crispy chicken and the top bun.