NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole wheat bun

2 tbsp plain non-fat Greek yogurt

1 tsp dijon mustard

2 slices dill pickles

1 leaf romaine lettuce

1 tsp avocado oil spray

PREPARATION

• 1

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

• 2

  In a small bowl, submerge the chicken in the buttermilk and let it marinate for at least 15 minutes in the refrigerator.

• 3

  In a 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 the excess to drip off, and dredge it thoroughly in the seasoned flour mixture until coated.

• 5

  Place the chicken in the air fryer basket and generously coat both sides with the avocado oil spray.

• 6

  Air fry at 375°F for 12 to 15 minutes, flipping the chicken halfway through, until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken is cooking, whisk together the Greek yogurt and Dijon mustard in a small bowl to create a healthy sandwich spread.

• 8

  Lightly toast the whole wheat bun in a toaster or on a dry pan until warm and slightly crisp.

• 9

  Assemble the sandwich by spreading the yogurt sauce on both sides of the bun, then layering the lettuce, crispy chicken, and dill pickles.