NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup yucca

0.5 whole whole grain bun

1 tbsp almond flour

1 large egg white

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

4 slices dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Peel the yucca and cut into 3-inch batons, then boil in salted water for 10 minutes until slightly tender.

• 2

  Drain the yucca and pat dry; toss with half the avocado oil and a pinch of salt.

• 3

  In a shallow bowl, whisk the egg white until frothy.

• 4

  In another bowl, combine almond flour, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 5

  Dip the chicken breast into the egg white, then dredge in the almond flour mixture, pressing to adhere.

• 6

  Place the chicken and yucca fries in the air fryer basket, spraying the chicken with the remaining avocado oil.

• 7

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the yucca is golden.

• 8

  Toast the bun and assemble the sandwich with the chicken, butter lettuce, and pickles, serving the yucca fries on the side.