NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp Greek yogurt

1 tbsp water

2 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

1 leaf romaine lettuce

2 slices tomato

1 tsp dijon mustard

PREPARATION

• 1

  Butterfly the chicken breast by slicing it horizontally to ensure even cooking and a faster air-fry time.

• 2

  In a shallow bowl, whisk together the Greek yogurt and water to create a clean-eating buttermilk substitute.

• 3

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

• 4

  Dip the chicken breast into the yogurt mixture until fully coated, then dredge it through the flour mixture, pressing firmly to adhere.

• 5

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

• 6

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

• 7

  Toast the sprouted grain bun and assemble the sandwich with the crispy chicken, lettuce, tomato, and a spread of Dijon mustard.