NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

1 tsp lemon juice

1 tbsp almond flour

0.5 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion 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

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt and lemon juice. Submerge the chicken in the mixture and marinate for at least 20 minutes.

• 3

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

• 4

  Remove the chicken from the yogurt marinade, allowing excess to drip off, and dredge thoroughly in the flour mixture until well coated.

• 5

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

• 6

  Carefully place the chicken in the pan and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  Lightly toast the whole grain bun and assemble the sandwich with the lettuce, tomato, pickles, and the crispy chicken.