NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Plain Greek yogurt

1 tsp Hot sauce

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 whole Whole grain bun

2 leaf Butter lettuce

3 slice Dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the Greek yogurt and hot sauce until well combined.

• 3

  Place the chicken in the yogurt mixture, ensuring it is fully coated, and let it marinate for at least 15 minutes.

• 4

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

• 5

  Remove the chicken from the yogurt, letting any excess drip off, and dredge it through the almond flour mixture, pressing firmly to adhere the coating.

• 6

  Preheat your air fryer to 400°F (200°C).

• 7

  Lightly brush or spray both sides of the coated chicken with avocado oil.

• 8

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 9

  During the last 2 minutes of cooking, place the bun in the air fryer to lightly toast.

• 10

  Assemble the sandwich by placing the chicken on the bottom bun, topped with dill pickles, butter lettuce, and the top bun.