NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

1 tbsp panko breadcrumbs

0.5 tbsp almond flour

0 tsp avocado oil

0.5 whole sprouted grain bun

4 slice dill pickles

1 tbsp greek yogurt

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 large romaine lettuce leaf

1 thick tomato slice

PREPARATION

• 1

  Slice the chicken breast into a flat fillet and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

  Combine panko, almond flour, garlic powder, paprika, salt, and pepper in a shallow bowl to create the breading station.

• 3

  Remove chicken from buttermilk, letting excess liquid drip off, then press firmly into the breading mixture to coat both sides evenly.

• 4

  Lightly coat the breaded chicken with avocado oil and air fry at 375°F for 12-15 minutes until golden and the internal temperature reaches 165°F.

• 5

  Mix the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating spread.

• 6

  Toast the sprouted grain bun until warm and lightly browned.

• 7

  Assemble the sandwich by spreading the yogurt sauce on the bottom bun, then layering the lettuce, tomato, crispy chicken, and pickles.