Name: Crispy Buttermilk Chicken Sandwich with Tangy Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 tbsp low-fat buttermilk; 2 tbsp almond flour; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 whole whole wheat bun; 4 slice dill pickles; 1 leaf romaine lettuce; 1 slice tomato

Crispy Buttermilk Chicken Sandwich with Tangy Pickles

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Chicken Sandwich with Tangy Pickles

Air-fried chicken breast marinated in tangy buttermilk and coated in a savory spice blend, served on a toasted bun with crisp pickles and fresh lettuce.

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NUTRITION

Protein

50.2g

Fat

14.3g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

4 slice dill pickles

1 leaf romaine lettuce

1 slice tomato

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in buttermilk for at least 15 minutes.
2
In a shallow bowl, whisk together almond flour, garlic powder, onion powder, paprika, salt, and pepper.
3
Dredge the marinated chicken in the flour mixture, pressing firmly to ensure an even, crunchy coating.
4
Lightly coat the chicken with avocado oil spray and air-fry at 375°F for 12-15 minutes, flipping halfway through until golden.
5
Toast the whole wheat bun until lightly browned and crisp.
6
Assemble the sandwich by layering the romaine lettuce, tomato, crispy chicken, and tangy pickles on the toasted bun.