NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

0.5 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

4 slice pickle chips

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let marinate for 15 minutes.

• 3

  In a separate shallow dish, whisk together the arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the arrowroot mixture until fully coated.

• 5

  Lightly spray the breaded chicken on both sides with avocado oil.

• 6

  Place the chicken in the air fryer basket and cook at 400°F for 12 to 15 minutes, flipping halfway through, until the coating is golden and crispy.

• 7

  Toast the whole wheat bun in a dry pan or the air fryer for 1 minute until lightly browned.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun, followed by the lettuce, tomato slices, and pickle chips.