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 Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole-wheat bun

1 leaf Romaine lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

  Pound the chicken breast to a 1/2-inch thickness using a meat mallet to ensure even cooking.

• 2

  Place the chicken in a bowl with the buttermilk and let it marinate for at least 20 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, dredge it thoroughly in the flour mixture, and spray both sides with avocado oil.

• 5

  Place the chicken in the air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 6

  Toast the whole-wheat bun and assemble the sandwich by layering the lettuce, tomato, pickles, and the crispy chicken breast.