NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 whole Sprouted whole grain bun

1 tsp Avocado oil mayonnaise

2 leaves Romaine lettuce

2 slices Tomato

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for 15 minutes.

• 3

  In a separate shallow dish, 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 it through the almond flour mixture, pressing firmly to create a crust.

• 5

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

• 6

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

• 7

  While the chicken rests for 2 minutes, lightly toast the sprouted bun in the same skillet or a toaster.

• 8

  Spread the avocado oil mayonnaise on the bottom bun, then layer with the lettuce, tomato slices, and the crispy chicken before closing the sandwich.