NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic 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 slice tomato

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Slice the chicken breast into a thin cutlet and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

  Combine arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl to create the breading.

• 3

  Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge it thoroughly in the arrowroot mixture.

• 4

  Lightly coat the breaded chicken with the avocado oil and air-fry at 375°F for 12 to 15 minutes until the exterior is golden and crispy.

• 5

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small bowl to create a clean sandwich spread.

• 6

  Toast the whole wheat bun and assemble the sandwich by layering the spread, lettuce, tomato, and the crispy chicken cutlet.