NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

3 slices dill pickles

1 leaf bibb lettuce

PREPARATION

• 1

  Pound the chicken breast between parchment paper until it reaches a uniform 1/2-inch thickness.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring it is fully submerged to marinate for 30 minutes.

• 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 and dredge it through the flour mixture, pressing firmly so the coating adheres well.

• 5

  Lightly spray or brush the chicken with avocado oil and air-fry at 400°F for 12 to 15 minutes, flipping halfway, until golden.

• 6

  Toast the whole wheat bun until warm, then assemble the sandwich with the lettuce, the crispy chicken, and the pickles.