NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 medium whole grain bun

1 large romaine lettuce leaf

2 slice tomato

4 slice dill pickle chips

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.

• 2

  Submerge the chicken in a bowl with the low-fat buttermilk and let it marinate for at least 15 minutes to tenderize the meat.

• 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 fully coated.

• 5

  Lightly coat the air fryer basket with half of the avocado oil, place the chicken inside, and spritz the top of the chicken with the remaining oil.

• 6

  Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Toast the whole grain bun lightly, then assemble the sandwich with the crispy chicken, romaine lettuce, tomato slices, and dill pickles.