NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

1 tsp smoked paprika

0.5 tsp cayenne pepper

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 whole whole-grain bun

2 tbsp nonfat Greek yogurt

1 tsp hot sauce

0.5 cup shredded cabbage

4 slices dill pickles

PREPARATION

• 1

  Slice the chicken breast into a flat fillet and pat dry thoroughly with a paper towel.

• 2

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

• 3

  Coat the chicken fillet evenly in the spice mixture, pressing the coating firmly into the meat to ensure it adheres.

• 4

  Lightly brush the coated chicken with extra virgin olive oil and air fry at 375°F for 12-15 minutes until the internal temperature reaches 165°F.

• 5

  While the chicken is cooking, mix the nonfat Greek yogurt and hot sauce in a small ramekin to create a creamy spicy spread.

• 6

  Toast the whole-grain bun until golden and spread the yogurt sauce generously on both the top and bottom halves.

• 7

  Assemble the sandwich by layering the spicy air-fried chicken, shredded cabbage, and dill pickles between the toasted bun halves.