NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

1.5 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

0.5 tsp Avocado oil

0.5 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slice Tomato

4 slice Dill pickles

PREPARATION

• 1

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

• 2

  In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.

• 3

  In a separate shallow dish, whisk together the arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the arrowroot mixture until fully coated.

• 5

  Preheat your air fryer to 375°F (190°C). Lightly mist the chicken on both sides with avocado oil.

• 6

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

• 7

  Lightly toast the sprouted grain bun in a dry pan or the air fryer for 1 minute.

• 8

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