NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

0.5 tbsp arrowroot powder

0.5 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole sprouted grain bun

4 slices dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Slice the chicken breast into a flat fillet and marinate in buttermilk for 20 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Lightly coat the breaded chicken with avocado oil and air-fry at 400°F for 12 to 15 minutes, flipping halfway through, until golden and crispy.

• 5

  Toast the sprouted grain bun until warm and assemble the sandwich with the butter lettuce, the crispy chicken fillet, and the crunchy dill pickles.