NUTRITION

SERVINGS

INGREDIENTS

5 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 wheat bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

0.5 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast between two pieces of parchment paper and pound to an even thickness of about half an inch.

• 2

  In a shallow bowl, soak the chicken in the buttermilk for at least 15 minutes to tenderize the meat.

• 3

  In a separate small bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

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

• 5

  Lightly spray both sides of the coated chicken 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 brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, toast the whole wheat bun in a dry pan or toaster until warm.

• 8

  In a small ramekin, stir together the Greek yogurt and Dijon mustard to create a clean-label sandwich spread.

• 9

  Assemble the sandwich by spreading the yogurt sauce on the bottom bun, followed by the lettuce, tomato slices, and the crispy chicken.