NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Low-fat buttermilk

1.5 tbsp Almond flour

0.5 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Pound the chicken breast between two pieces of parchment paper until it reaches an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and coat thoroughly with the buttermilk, letting it marinate for 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure the coating adheres to all sides.

• 5

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

• 6

  Air-fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden-brown and crispy.

• 7

  Toast the whole grain bun and assemble the sandwich by layering the romaine lettuce, pickles, and the crispy chicken breast.