NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

2 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 whole Whole grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

2 slices Tomato

1 leaf Romaine lettuce

4 slices Dill pickles

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in buttermilk for at least 15 minutes.

• 2

  Whisk together almond flour, panko, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.

• 3

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

• 4

  Lightly coat the air fryer basket with avocado oil and cook chicken at 375°F for 12-15 minutes until golden and internal temperature reaches 165°F.

• 5

  Stir together Greek yogurt and Dijon mustard to create a creamy, zesty spread.

• 6

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