NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

0.5 whole whole wheat bun

2 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

2 leaves romaine lettuce

2 slices tomato

4 slices dill pickle

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk and refrigerate for at least 20 minutes to tenderize.

• 3

  Combine whole wheat flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.

• 4

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

• 5

  Lightly coat the breaded chicken with olive oil using a kitchen sprayer or brush.

• 6

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

• 7

  Stir together Greek yogurt and Dijon mustard in a small bowl until smooth.

• 8

  Toast the whole wheat bun until warm, then layer with sauce, lettuce, tomato, pickles, and the crispy chicken.