NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp plain Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes.

• 2

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

• 3

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

• 4

  Lightly coat the air fryer basket with the olive oil and cook the chicken at 375°F for 12 to 15 minutes, flipping halfway through until golden and crispy.

• 5

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

• 6

  Toast the whole wheat bun until warm, then assemble the sandwich by layering the sauce, lettuce, tomato, and the crispy chicken.