NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat 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

2 tsp avocado oil

1 medium whole grain bun

4 slices dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

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

• 2

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

• 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 until fully coated.

• 5

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

• 6

  Air fry at 375°F 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 until lightly browned, then assemble the sandwich with the lettuce, crispy chicken, and dill pickles.