NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole-grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

2 slices Tomato

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the almond flour mixture.

• 5

  Lightly coat the air fryer basket with avocado oil and cook the chicken at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway.

• 6

  Stir together the Greek yogurt and Dijon mustard in a small ramekin to create a clean-eating spread.

• 7

  Toast the whole-grain bun and assemble the sandwich with the spread, lettuce, tomato, and the crispy chicken fillet.