NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

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

1 tsp avocado oil

1 whole whole-grain bun

2 tbsp non-fat Greek yogurt

1 tsp Dijon mustard

2 leaf butter lettuce

2 slice tomato

4 slice pickles

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 bowl and cover with buttermilk, marinating in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

  Lightly spray the chicken on both sides with avocado oil and place in the air fryer basket.

• 6

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small bowl.

• 8

  Toast the whole-grain bun until lightly browned and crisp.

• 9

  Spread the yogurt sauce on the bun and assemble the sandwich with lettuce, tomato, crispy chicken, and pickles.