NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp buttermilk

1.5 tbsp whole wheat flour

1.5 tbsp panko breadcrumbs

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 medium whole wheat bun

1 large romaine lettuce leaf

2 slices tomato

3 slices dill pickles

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 marinate for 15 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere.

• 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 exterior is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the whole wheat bun in a toaster or separate pan.

• 8

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