NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole-grain bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and let it marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it through the almond flour mixture until fully coated.

• 4

  Lightly spray the air fryer basket with oil and cook the chicken at 375°F for 12 to 15 minutes, flipping halfway through until golden brown.

• 5

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

• 6

  Toast the whole-grain bun, spread the yogurt sauce on the bottom, and layer with lettuce, tomato, and the crispy chicken.