NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

1 slice tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture until evenly coated.

• 4

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

• 5

  Place the chicken in the skillet and cook for 5-6 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Lightly toast the whole grain bun in the skillet or a toaster until warm.

• 7

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