NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Extra virgin olive oil

1 whole Whole grain bun

1 leaf Romaine lettuce

2 slices Tomato

1 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even thickness.

• 2

  In a shallow bowl, whisk together the buttermilk, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 15 minutes to tenderize.

• 4

  Dredge the marinated chicken in the whole wheat flour, pressing firmly to ensure an even coating on all sides.

• 5

  Lightly coat the air fryer basket with olive oil and place the chicken inside, brushing the top of the chicken with any remaining oil.

• 6

  Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.

• 7

  In a small bowl, combine the nonfat Greek yogurt and Dijon mustard to create a tangy sandwich spread.

• 8

  Toast the whole grain bun until light brown, spread the yogurt sauce on both sides, and assemble with the crispy chicken, lettuce, and tomato slices.