NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole grain bun

1 leaf romaine lettuce

2 slice tomato

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

0.5 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with the buttermilk to marinate for at least 20 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Lightly spray the coated chicken on all sides with avocado oil and place it in the air fryer basket.

• 5

  Air-fry at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden brown and the chicken is cooked through.

• 6

  In a small bowl, stir together the Greek yogurt and Dijon mustard to create a creamy sandwich spread.

• 7

  Toast the whole grain bun until warm and assemble the sandwich by layering the sauce, crispy chicken, lettuce, and tomato slices.