NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp sprouted wheat flour

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk and let marinate for at least 15 minutes to tenderize the meat.

• 3

  Whisk together the sprouted wheat flour, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl.

• 4

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

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden and crispy.

• 6

  Stir the Greek yogurt and Dijon mustard together in a small bowl to create a clean spread.

• 7

  Assemble the sandwich by layering the spread, lettuce, tomato, and crispy chicken on the toasted sprouted grain bun.