NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp buttermilk

1.5 tbsp almond flour

1 tsp arrowroot starch

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole light whole grain bun

2 leaves butter lettuce

2 slices tomato

3 slices pickles

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge in the flour mixture, pressing firmly to ensure an even coating.

• 4

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

• 5

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

• 6

  Toast the whole grain bun and assemble the sandwich by layering the butter lettuce, tomato slices, pickles, and the crispy chicken.