NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Almond flour

1 tbsp Panko breadcrumbs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Avocado oil

1 whole Thin whole grain bun

4 slice Dill pickles

1 tbsp Greek yogurt

0.5 tsp Dijon mustard

1 leaf Butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, marinating for at least 20 minutes in the refrigerator.

• 2

  In a separate small bowl, combine the almond flour, panko breadcrumbs, sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge through the breading mixture, pressing firmly to ensure an even coating.

• 4

  Lightly coat the breaded chicken on both sides with avocado oil spray and place in the air fryer basket.

• 5

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

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard to create a clean-eating sandwich spread.

• 7

  Toast the whole grain bun until lightly crisp, then assemble the sandwich with the yogurt sauce, butter lettuce, crispy chicken, and dill pickles.