NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Whole wheat flour

1 tsp Cornstarch

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole grain bun

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

2 slice Dill pickles

1 leaf Butter lettuce

1 slice Tomato

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated. Let it marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

  Lightly spray or brush the chicken with avocado oil and place it in the air fryer basket.

• 5

  Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create the sauce.

• 7

  Toast the whole grain bun lightly in a pan or toaster.

• 8

  Spread the yogurt sauce on the bottom bun, then layer with the butter lettuce, tomato slice, crispy chicken, and dill pickles before topping with the other half of the bun.