NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 whole Whole grain bun

1 leaf Romaine lettuce

2 slices Tomato

4 slices Dill pickles

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged to marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture until evenly coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees.

• 6

  While the chicken cooks, lightly toast the whole grain bun in a toaster or on a dry pan.

• 7

  In a small bowl, stir together the Greek yogurt and Dijon mustard to create a healthy sandwich spread.

• 8

  Spread the yogurt mixture onto the toasted bun, then layer the lettuce, tomato, pickles, and the crispy chicken breast to assemble the sandwich.