NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole sprouted grain bun

0.25 cup nonfat greek yogurt

1 tsp dijon mustard

2 slice dill pickles

1 leaf romaine lettuce

0.5 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the buttermilk with half of the smoked paprika and garlic powder.

• 3

  Submerge the chicken in the buttermilk mixture and marinate in the refrigerator for at least 30 minutes.

• 4

  In a separate shallow dish, combine the arrowroot powder with the remaining paprika, garlic powder, sea salt, and black pepper.

• 5

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

• 6

  Lightly brush or spray the coated chicken with avocado oil and place in the air fryer basket.

• 7

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

• 8

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

• 9

  Toast the sprouted grain bun until lightly browned.

• 10

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, crispy chicken, and dill pickles.