NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat brioche bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp nonfat 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

  Pour the buttermilk into a shallow dish and whisk the almond flour, arrowroot, garlic powder, onion powder, paprika, salt, and pepper in a separate bowl.

• 3

  Dip the chicken into the buttermilk to coat, then dredge it through the flour mixture, pressing firmly to ensure the coating adheres.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

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

• 6

  Lightly toast the bun in the same skillet for 1 minute until warmed and slightly browned.

• 7

  Whisk together the Greek yogurt and Dijon mustard in a small bowl, spread it onto the bun, and assemble the sandwich with the lettuce, tomato, and crispy chicken.