NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure uniform cooking.

• 2

  Submerge the chicken in the buttermilk and marinate in the refrigerator for at least 30 minutes to tenderize the meat.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the seasoned flour mixture.

• 5

  Lightly coat the air fryer basket with avocado oil and place the breaded chicken inside, spraying the top of the chicken with a tiny bit more oil.

• 6

  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.

• 7

  Lightly toast the whole wheat bun and assemble the sandwich by layering the lettuce, crispy chicken, and pickles.