NUTRITION

SERVINGS

INGREDIENTS

4.5 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 paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat bun

2 tbsp plain Greek yogurt

1 tsp dijon mustard

2 leaves butter lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk to marinate for at least 30 minutes.

• 2

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

• 3

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 4

  Lightly coat the air fryer basket with avocado oil and cook the chicken at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.

• 5

  While chicken cooks, stir together the Greek yogurt and Dijon mustard in a small bowl to create a clean-label sandwich spread.

• 6

  Toast the whole wheat bun and assemble the sandwich with the yogurt sauce, butter lettuce, tomato slices, pickles, and the crispy chicken.