NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.13 cup Low-fat buttermilk

1 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

1 tsp Avocado oil

1 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slices Dill pickles

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  In a separate 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 drip off, then dredge it thoroughly in the flour mixture until fully coated.

• 4

  Lightly coat the air fryer basket with avocado oil, place the chicken inside, and spray the top of the chicken with the remaining oil.

• 5

  Air fry at 375 degrees Fahrenheit for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating spread.

• 7

  Toast the sprouted grain bun and assemble the sandwich with the sauce, chicken, lettuce, and pickles.