NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 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 whole whole wheat bun

4 slice dill pickles

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 tsp olive oil

PREPARATION

• 1

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

• 2

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

• 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, letting excess drip off, then dredge thoroughly in the flour mixture.

• 5

  Lightly coat the chicken with olive oil and air fry at 400°F for 12 to 15 minutes until the exterior is golden and crispy.

• 6

  In a small bowl, combine the Greek yogurt and Dijon mustard to create a tangy spread.

• 7

  Toast the whole wheat bun, spread the yogurt mixture on both sides, and assemble with the crispy chicken and dill pickles.