NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole grain bun

2 tbsp non-fat Greek yogurt

1 tsp dijon mustard

2 slices pickles

1 leaf lettuce

1 tsp avocado oil

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 and pour the buttermilk over it, ensuring it is fully coated; marinate for at least 15 minutes.

• 3

  In a small plate, whisk together the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it through the flour mixture until evenly coated.

• 5

  Lightly brush or spray the chicken with avocado oil and place it in the air fryer at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create the sauce.

• 7

  Toast the whole grain bun until lightly browned.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bun, then adding the lettuce, crispy chicken, and pickles.