NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 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

1 tsp avocado oil

1 whole sprouted grain bun

2 leaves romaine lettuce

2 slices tomato

1 tbsp plain Greek yogurt

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk and refrigerate for at least 30 minutes to ensure a tender result.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

  Lightly coat the breaded chicken with avocado oil and place in the air fryer basket.

• 6

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

• 7

  Toast the sprouted grain bun until warm and spread the Greek yogurt on the top half.

• 8

  Assemble the sandwich by placing the crispy chicken on the bottom bun and layering with fresh lettuce and tomato slices.