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 sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slice tomato

3 slice dill pickles

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and cover with buttermilk; marinate in the refrigerator for at least 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing to ensure a thick coating.

• 5

  Lightly spray both sides of the breaded chicken with avocado oil.

• 6

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

• 7

  During the last 2 minutes of cooking, place the split whole wheat bun in the air fryer to toast.

• 8

  Assemble the sandwich by placing the crispy chicken on the toasted bun and layering with romaine lettuce, tomato slices, and pickles.