NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole grain bun

2 leaves romaine lettuce

2 slices tomato

4 slices dill pickles

2 tbsp plain Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and lightly pound to an even thickness.

• 2

  Submerge the chicken in a bowl with the buttermilk and let marinate for at least 30 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 excess to drip off, then dredge thoroughly in the flour mixture until well coated.

• 5

  Lightly coat the chicken on both sides with the avocado oil spray.

• 6

  Place the chicken in an air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and crispy.

• 7

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

• 8

  Toast the whole grain bun until lightly browned.

• 9

  Spread the yogurt-mustard sauce on the bottom bun, then layer with lettuce, tomato, the crispy chicken, and pickles before topping with the other bun half.