NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 whole sprouted grain bun

1 cup arugula

2 slice tomato

1 tbsp Greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even thickness of about half an inch.

• 2

  In a shallow bowl, whisk together the buttermilk, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Submerge the chicken in the buttermilk mixture and let it marinate for 15 minutes in the refrigerator.

• 4

  Place the almond flour in a separate shallow dish and dredge the marinated chicken until it is thoroughly and evenly coated.

• 5

  Lightly grease 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 to 15 minutes, flipping the chicken halfway through, until the exterior is golden brown and crispy.

• 7

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

• 8

  Toast the sprouted grain bun until warm and spread the yogurt-mustard mixture on both sides.

• 9

  Assemble the sandwich by layering the crispy chicken, fresh arugula, and tomato slices onto the prepared bun.