NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp arrowroot powder

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with buttermilk, ensuring it is fully coated, and let it marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the arrowroot powder, almond flour, garlic powder, onion powder, paprika, 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 create a thick crust.

• 5

  Lightly coat the breaded chicken with avocado oil and place in an air fryer basket at 375°F for 12 to 15 minutes, flipping halfway through.

• 6

  Toast the sprouted grain bun until golden, then assemble the sandwich with the crispy chicken, romaine lettuce, tomato slices, and pickles.