NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

3 slice dill pickle

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  In a shallow bowl, submerge the chicken in the buttermilk and let it marinate for at least 15 minutes to tenderize.

• 3

  In a separate bowl, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, paprika, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere.

• 5

  Lightly coat the air fryer basket with half of the avocado oil, place the chicken inside, and spritz the top with the remaining oil.

• 6

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden-brown and the internal temperature reaches 165°F.

• 7

  Toast the whole wheat bun until warm and assemble the sandwich with the crispy chicken, lettuce, tomato slices, and pickles.