NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for 15 minutes.

• 2

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

• 3

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

• 4

  Preheat your air fryer to 375°F and lightly spray the chicken on both sides with avocado oil.

• 5

  Air fry the chicken for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 6

  Lightly toast the sprouted grain bun in a pan or toaster.

• 7

  Assemble the sandwich by placing the crispy chicken on the bottom bun, followed by the romaine lettuce and tomato slices, then top with the remaining bun half.