NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

2 leaves butter lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a mallet until it is an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged, and marinate for at least 15 minutes.

• 3

  In a separate shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 4

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

• 5

  Lightly coat the chicken with avocado oil and place it in an air fryer at 375°F for 12-15 minutes, flipping halfway through, until golden brown and cooked through.

• 6

  Toast the sprouted grain bun and assemble the sandwich with the crispy chicken, butter lettuce, tomato slices, and dill pickles.