NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp dill pickle brine

1.5 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 whole whole wheat bun

4 slices dill pickles

1 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it reaches an even half-inch thickness.

• 2

  In a shallow bowl, whisk together the buttermilk and pickle brine; add the chicken, ensuring it is fully submerged, and marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

  Remove the chicken from the marinade, allowing any excess liquid to drip off, then dredge it thoroughly in the seasoned flour mixture until well-coated.

• 5

  Lightly coat the chicken on both sides with avocado oil spray and place it in the air fryer basket.

• 6

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

• 7

  Lightly toast the whole wheat bun, then assemble the sandwich by placing the chicken on the bottom bun and topping it with the dill pickle slices.