NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium whole grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate 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, then dredge thoroughly in the flour mixture until well coated.

• 5

  Preheat your air fryer to 375°F and lightly spray the air fryer basket with half of the avocado oil.

• 6

  Place the chicken in the basket, spray the top of the chicken with the remaining avocado oil, and air fry for 12-15 minutes, flipping halfway through, until golden and cooked through.

• 7

  Lightly toast the whole grain bun in a pan or toaster.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun, followed by the lettuce, tomato slices, and pickles, then top with the other half of the bun.