Name: Pickle-Brined Air-Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup pickle brine; 2 tbsp almond flour; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp olive oil; 1 whole sprouted grain bun; 4 slices dill pickles; 1 leaf romaine lettuce; 1 slice tomato

Pickle-Brined Air-Fried Chicken Sandwich

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

YOUR SOLIN GENERATED RECIPE

Pickle-Brined Air-Fried Chicken Sandwich

Tender chicken breast marinated in tangy pickle brine and air-fried with a crisp almond flour coating, served on a toasted sprouted grain bun with crunchy pickles.

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NUTRITION

Protein

57.8g

Fat

20.4g

Carbs

43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup pickle brine

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 whole sprouted grain bun

4 slices dill pickles

1 leaf romaine lettuce

1 slice tomato

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PREPARATION

1
Place the chicken breast in a shallow bowl and cover with pickle brine; marinate for at least 30 minutes in the refrigerator.
2
In a small bowl, whisk together the almond flour, garlic powder, paprika, sea salt, and black pepper.
3
Remove the chicken from the brine and pat it slightly dry with a paper towel, then dredge in the almond flour mixture until evenly coated.
4
Lightly brush the coated chicken with olive oil and place it in the air fryer basket.
5
Air fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.
6
Toast the sprouted grain bun in a pan or toaster until warm and lightly crisp.
7
Assemble the sandwich by placing the air-fried chicken on the bottom bun, then top with dill pickles, romaine lettuce, and a tomato slice before closing with the top bun.