NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Panko breadcrumbs

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole wheat bun

2 tbsp Greek yogurt

1 tsp Hot sauce

2 leaves Lettuce

2 slices Tomato

1 tsp Avocado oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

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

• 3

  In a separate shallow dish, combine the panko, almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing firmly to adhere.

• 5

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

• 6

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  While the chicken cooks, whisk together the Greek yogurt and hot sauce in a small bowl to create the spicy spread.

• 8

  Toast the whole wheat bun until lightly browned.

• 9

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, tomato, and crispy chicken.