NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 small whole wheat bun

2 tbsp nonfat Greek yogurt

1 tsp dijon mustard

0.25 cup shredded lettuce

4 slices dill pickles

1 tsp avocado oil

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 20 minutes.

• 2

  In a small plate, combine the whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture until evenly coated.

• 4

  Preheat your air fryer to 375°F. Lightly brush or spray the chicken with avocado oil.

• 5

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

• 6

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small bowl to create the sandwich sauce.

• 7

  Toast the whole wheat bun lightly. Spread the yogurt sauce on both sides of the bun.

• 8

  Assemble the sandwich by placing the shredded lettuce and pickles on the bottom bun, followed by the crispy chicken, and topping with the other half of the bun.