NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

2 tbsp Non-fat Greek yogurt

1 tsp Dijon mustard

2 leaves Butter lettuce

2 slices Tomato

3 slices Dill pickles

PREPARATION

• 1

  Pound the chicken breast to an even thickness and marinate in the buttermilk for at least 15 minutes to tenderize.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to create a thick, even coating.

• 4

  Lightly spray or brush the breaded chicken with avocado oil and place it in the air fryer basket.

• 5

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

• 6

  Stir together the Greek yogurt and Dijon mustard in a small bowl to create a creamy sandwich spread.

• 7

  Toast the sprouted grain bun until warm and assemble the sandwich with the yogurt sauce, lettuce, tomato, pickles, and the crispy chicken.