NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

2 leaf romaine lettuce

2 slice tomato

4 slice pickle chips

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Lightly spray the air fryer basket with avocado oil, place the chicken inside, and spray the top of the chicken 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 sprouted grain bun lightly in the air fryer or a toaster.

• 8

  Assemble the sandwich by placing the lettuce, tomato, and pickles on the bottom bun, topping with the crispy chicken, and finishing with the top bun.