NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Green leaf lettuce

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 20 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge thoroughly in the seasoned flour mixture until well-coated.

• 5

  Lightly spray or brush the chicken with avocado oil and place it in the air fryer basket.

• 6

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

• 7

  While the chicken cooks, lightly toast the whole wheat bun in a dry pan over medium heat.

• 8

  Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and the dill pickle slices.