NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

3 tbsp low-fat buttermilk

1.5 tbsp arrowroot powder

2 tsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 whole whole-grain bun

1 leaf butter lettuce

2 slice tomato

3 slice pickles

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and marinate in the refrigerator for 30 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Lightly spray or brush the breaded chicken with avocado oil and place in the air fryer basket.

• 6

  Air-fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Mix the Greek yogurt and Dijon mustard in a small bowl to create a light, creamy sandwich spread.

• 8

  Toast the whole-grain bun and assemble the sandwich by layering the sauce, lettuce, tomato, pickles, and the crispy chicken breast.