NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole-grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

2 leaves Romaine lettuce

2 slices Tomato

4 slices Dill pickles

1 tsp Avocado oil

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for at least 30 minutes in the refrigerator to ensure it remains tender.

• 2

  In a shallow dish, combine the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper for a flavorful coating.

• 3

  Remove the chicken from the buttermilk, letting excess liquid drip off, then dredge thoroughly in the flour mixture until fully coated.

• 4

  Lightly spray the breaded chicken with avocado oil and air-fry at 375°F for 12 to 15 minutes, flipping halfway, until the exterior is golden and crispy.

• 5

  Whisk together the Greek yogurt and Dijon mustard in a small bowl to create a creamy, protein-packed spread for the sandwich.

• 6

  Toast the whole-grain bun until warm, then assemble the sandwich with the spread, lettuce, tomato, pickles, and the crispy chicken.