NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

1 leaf Romaine lettuce

2 slices Tomato

3 slices Dill pickles

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, allowing it to marinate for at least 20 minutes to tenderize.

• 2

  In a separate small bowl, whisk together the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until well combined.

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the almond flour spice mixture until fully coated.

• 4

  Lightly coat the breaded chicken on all sides with avocado oil using a mister to ensure the crust becomes golden and crisp.

• 5

  Place the chicken in the air fryer at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is crunchy and the internal temperature reaches 165°F.

• 6

  Toast the whole wheat bun until lightly browned and spread the plain Greek yogurt onto the bottom half as a creamy base.

• 7

  Layer the romaine lettuce, tomato slices, and dill pickles onto the bun before topping with the hot crispy chicken and closing the sandwich.