NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp olive oil

1 whole whole grain bun

1 leaf romaine lettuce

2 slice tomato

3 slice pickle chips

PREPARATION

• 1

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

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly through the flour mixture until evenly coated.

• 4

  Lightly spray the breaded chicken with olive oil and place it in the air fryer basket at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 5

  While the chicken cooks, lightly toast the whole grain bun in a dry pan or toaster until warm and slightly browned.

• 6

  Assemble the sandwich by placing the crispy chicken on the bottom bun, then top with the romaine lettuce, tomato slices, and pickle chips before closing with the top bun.