NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

0.5 tbsp Almond flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.5 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slice Tomato

3 slice Dill pickles

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 10 minutes to tenderize.

• 3

  In a separate small bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the almond flour mixture until fully coated.

• 5

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

• 6

  Add the chicken to the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

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

• 8

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