NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness, then marinate in buttermilk for at least 30 minutes.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.

• 4

  Lightly coat the breaded chicken with avocado oil using a spray or brush to ensure a crispy finish.

• 5

  Place the chicken in an air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

• 6

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

• 7

  Assemble the sandwich by placing the lettuce, tomato, and pickles on the bottom bun, followed by the crispy chicken fillet and the top bun.