NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.5 whole whole-grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it to marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess liquid drip off, then dredge it thoroughly in the flour and spice mixture until fully coated.

• 4

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

• 5

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

• 6

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