NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 whole whole-wheat bun

1 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 tbsp avocado oil

1 tbsp dijon mustard

1 tsp honey

2 tbsp plain greek yogurt

1 leaf romaine lettuce

2 slices tomato

PREPARATION

• 1

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

• 2

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

• 3

  Press the chicken breast firmly into the flour mixture on both sides until thoroughly and evenly coated.

• 4

  Lightly coat the chicken with avocado oil and place in an air fryer basket at 400F for 12 minutes, flipping halfway through, until the exterior is golden and crisp.

• 5

  While the chicken cooks, whisk together the Dijon mustard, honey, and Greek yogurt in a small bowl to create the sauce.

• 6

  Toast the whole-wheat bun in a dry skillet over medium heat until the edges are lightly browned.

• 7

  Spread half of the honey-mustard sauce on the bottom bun, then layer with the romaine lettuce and tomato slices.

• 8

  Place the crispy chicken on top, drizzle with the remaining sauce, and close the sandwich with the top bun.