NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Unsweetened almond milk

1 tsp Lemon juice

3 tbsp Almond flour

1 tsp Arrowroot powder

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slices Tomato

PREPARATION

• 1

  In a small bowl, whisk together the almond milk and lemon juice to create a clean buttermilk alternative, then submerge the chicken breast and marinate for 10 minutes.

• 2

  In a shallow dish, combine the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge it thoroughly in the flour mixture, pressing firmly to create a thick coating.

• 4

  Heat the avocado oil in a medium skillet over medium heat until shimmering.

• 5

  Carefully place the chicken in the skillet and pan-fry for 5-7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken rests for a minute, lightly toast the sprouted grain bun in the same skillet until warmed through.

• 7

  Assemble the sandwich by placing the crispy chicken on the bottom bun and topping with the fresh romaine lettuce and tomato slices.