NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

3 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to create a thick, even coating.

• 4

  Lightly spray the coated chicken with avocado oil and place it in the air fryer basket.

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, toast the sprouted grain bun until the edges are slightly crunchy.

• 7

  In a small bowl, mix the plain Greek yogurt and Dijon mustard to create a creamy, high-protein sandwich spread.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bun, adding the crispy chicken, and topping with the dill pickles.