NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slices tomato

PREPARATION

• 1

  Place the chicken breast between two sheets of plastic wrap and pound to an even half-inch thickness.

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture, pressing to ensure a thick coating.

• 5

  Lightly mist both sides of the coated chicken with 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 and crispy.

• 7

  Lightly toast the whole wheat bun and assemble the sandwich by layering the crispy chicken, romaine lettuce, and tomato slices.