NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup pickle brine

1 large egg white

2 tbsp almond flour

0.5 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 whole grain bun

4 slices dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with pickle brine; marinate in the refrigerator for 30 minutes.

• 2

  In a small bowl, whisk the egg white until it becomes slightly frothy.

• 3

  In a separate shallow plate, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the brine, dip it into the egg white, and then dredge it in the seasoned almond flour until fully coated.

• 5

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5 to 7 minutes per side until the crust is golden brown and the center is cooked through.

• 6

  Lightly toast the whole grain bun and assemble the sandwich by layering the lettuce, the cooked chicken, and the dill pickle slices.