NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole-grain bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in the buttermilk for at least 30 minutes in the refrigerator.

• 2

  Whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper in a shallow dish.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the almond flour mixture.

• 4

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

• 5

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

• 6

  Toast the whole-grain bun in the air fryer or a toaster until warm and slightly crisp.

• 7

  Stir the Greek yogurt and Dijon mustard together in a small bowl and spread the mixture onto the toasted bun.

• 8

  Assemble the sandwich by layering the crispy chicken, romaine lettuce, and tomato slices before serving.