NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole sprouted grain bun

1 spray avocado oil spray

1 leaf butter lettuce

1 slice tomato

PREPARATION

• 1

  Place the chicken breast in a small bowl and pour the buttermilk over it, ensuring it is fully coated. Let marinate for at least 20 minutes.

• 2

  In a shallow dish, whisk together the almond flour, arrowroot starch, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the flour mixture, pressing firmly to ensure an even coating on all sides.

• 4

  Preheat your air fryer to 375°F. Lightly spray the chicken on both sides with avocado oil spray.

• 5

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

• 6

  During the last 2 minutes of cooking, place the sprouted grain bun in the air fryer or a toaster to lightly brown.

• 7

  Assemble the sandwich by placing the chicken on the bottom bun, topped with the butter lettuce and tomato slice, then finish with the top bun.