NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

2 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

1 slice tomato

1 tbsp Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk to marinate for 15 minutes.

• 2

  In a separate small bowl, combine the almond flour, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Remove the chicken from the buttermilk and dredge it through the almond flour mixture until fully coated.

• 4

  Preheat an air fryer to 375°F and lightly spray the basket with avocado oil.

• 5

  Place the chicken in the air fryer and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small ramekin to create the sauce.

• 7

  Toast the whole grain bun until lightly browned.

• 8

  Spread the yogurt-mustard sauce on the bun, then layer with the lettuce, tomato, and the crispy chicken breast.