NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 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 sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp plain Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place chicken breast between parchment paper and pound to an even 1/2-inch thickness.

• 2

  Submerge chicken in buttermilk and marinate for at least 30 minutes in the refrigerator.

• 3

  In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.

• 4

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

• 5

  Lightly coat the chicken with avocado oil and air-fry at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.

• 6

  In a small bowl, mix Greek yogurt and Dijon mustard to create a clean spread.

• 7

  Toast the sprouted grain bun until warm and lightly browned.

• 8

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