NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp almond flour

0.5 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.5 tbsp avocado oil

1 small 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 a half-inch thickness to ensure even cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, arrowroot powder, sea salt, black pepper, garlic powder, and paprika.

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly on both sides to create a thick coating.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken rests, lightly toast the whole grain bun in the same skillet.

• 8

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