NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 tbsp 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 slices tomato

3 slices pickles

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with the buttermilk, allowing it to marinate for at least 20 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even, crunchy coating.

• 4

  Lightly mist the breaded chicken with avocado oil to help it brown and crisp up in the air fryer.

• 5

  Place the chicken in the air fryer basket at 375°F and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Toast the whole wheat bun and assemble the sandwich by layering the romaine lettuce, tomato slices, pickles, and the crispy chicken.