NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 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 spray

1 whole whole grain sandwich bun

4 slice dill pickles

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a mallet to an even 1/2-inch thickness.

• 2

  In a small bowl, submerge the chicken in the buttermilk and let marinate for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing firmly to ensure a thick coating.

• 5

  Lightly coat the breaded chicken on both sides with avocado oil spray.

• 6

  Place the chicken in the air fryer basket and cook at 400°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, lightly toast the whole grain bun in a dry pan or toaster.

• 8

  Assemble the sandwich by spreading Dijon mustard on the bottom bun, adding the crispy chicken, and topping with dill pickles.