NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole whole wheat bun

0.5 tbsp avocado oil mayo

2 leaves romaine lettuce

2 slices tomato

0.5 tsp avocado oil spray

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

  Preheat your air fryer to 375°F and lightly coat the basket with avocado oil spray.

• 5

  Place the chicken in the air fryer, spray the top of the chicken with more avocado oil spray, and cook for 12-15 minutes, flipping halfway through, until golden and crispy.

• 6

  While the chicken cooks, lightly toast the whole wheat bun in a pan or toaster.

• 7

  Assemble the sandwich by spreading avocado oil mayo on the bun, then layering the crispy chicken, romaine lettuce, and tomato slices.