NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp greek yogurt

0.5 tsp dijon mustard

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 with the buttermilk and marinate in the refrigerator for at least 30 minutes.

• 3

  In a separate shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.

• 5

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

• 6

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

• 7

  In a small bowl, stir together the Greek yogurt and Dijon mustard to create a creamy sauce.

• 8

  Toast the sprouted grain bun until warm, spread the yogurt sauce on the bottom, and assemble with lettuce, tomato, and the crispy chicken.