NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

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

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and let it marinate for at least 10 minutes to tenderize.

• 3

  In a separate shallow dish, whisk together the almond flour, arrowroot, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

  Lightly coat the air fryer basket with avocado oil and cook the chicken at 375°F for 12 to 15 minutes, flipping halfway through until golden and crispy.

• 6

  Toast the whole wheat bun and assemble the sandwich by spreading Dijon mustard on the bottom, followed by lettuce, tomato, and the crispy chicken.