Spicy Buffalo Chicken Sandwich

Ingredients

• Organic Boneless Skinless Chicken Breast

  Coleman - Freshdirect

  6 oz raw or 170g

• Egg white

  raw

  1 egg white (separated from yolk) or 40g

• Organic Multigrain Rice Cakes

  Natures Promise

  1 cake or 10g

• Paprika

  Ground - Meijer

  ½ tsp or 2g

• Pickle Chips

  Rickle's Pickles

  6 chips or 56g

• Thick Sauce, Original

  Frank's Redhot

  2 tbsp or 33g

• Greek yogurt

  plain, nonfat

  2 tbsp or 30g

• 647 Old Tyme Sandwich Rolls

  NET CARBS

  1 Roll or 100g

• Onion powder

  ¼ tsp or 0.6g

• Garlic powder

  ¼ tsp or 0.8g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Ranch seasoning mix

  dry, Hidden Valley, Original

  1 teaspoon or 3g

• Olive Oil Cooking Spray

  Roundy's

  2 sec spray or 2g

Directions

1. Preheat over to 400 degrees F. Line a baking sheet with parchment paper.
2. In a small blender, add the rice cake and paprika. Blend together until it makes a fine powder. Then pour mix into a bowl. In a separate bowl, add the egg whites.
3. Next, season the chicken breast with black pepper, onion powder, and garlic powder. Then, dip the chicken into the egg whites and allow a second for any excess egg white to drip off. Then roll the chicken in the rice cake mix and coat well.
4. Place chicken on the baking sheet and lightly spray with cooking spray. Then pop chicken breast in the oven and bake for 20-25 minutes or until fully cooked.
5. While chicken is cooking, prepare the ranch sauce. In a bowl, add the greek yogurt, salt, and ranch seasoning. Mix well to combine and set aside.
6. Once chicken is cooked, remove from oven and spread hot sauce over the top.
7. To build the sandwich, place pickles on the bottom of brioche bun, then add the buffalo chicken, and top with ranch dressing and top bun. Eat while it's hot. *You can also cook chicken in air fryer at 400 degrees F for 20-22 minutes.*