NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 tsp Avocado oil

1 medium Whole wheat bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

2 leaves Romaine lettuce

2 slices Tomato

4 slices Pickle chips

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even thickness.

• 2

  Submerge the chicken in buttermilk and marinate for at least 30 minutes in the refrigerator.

• 3

  In a shallow bowl, whisk together almond flour, garlic powder, onion powder, sea salt, black pepper, and paprika.

• 4

  Dredge the marinated chicken in the flour mixture, pressing firmly to ensure a thick, even coating.

• 5

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

• 6

  While chicken cooks, mix Greek yogurt and Dijon mustard in a small bowl to create a zesty spread.

• 7

  Toast the whole wheat bun until lightly browned.

• 8

  Assemble the sandwich by spreading the sauce on the bun, then layering the lettuce, tomato, pickles, and crispy chicken.