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 sea salt

0.25 tsp black pepper

1 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

1 tsp extra virgin olive oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

  Lightly brush or spray the chicken with the extra virgin olive oil to help it crisp up.

• 5

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

• 6

  During the last 2 minutes of cooking, place the whole wheat bun in the air fryer or a toaster to lightly brown.

• 7

  Assemble the sandwich by placing the crispy chicken on the toasted bun and topping it with the romaine lettuce and tomato slices.