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 Sprouted grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

2 slices Tomato

3 slices Dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the arrowroot mixture until fully coated.

• 4

  Lightly coat the air fryer basket with avocado oil and place the chicken inside, cooking at 375°F for 12-15 minutes until the exterior is golden and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small ramekin to create a high-protein spread.

• 6

  Toast the sprouted grain bun until lightly browned and warm.

• 7

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