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 paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole grain bun

4 slices dill pickles

2 tbsp nonfat greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture until fully coated.

• 4

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

• 5

  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.

• 6

  In a small ramekin, stir together the Greek yogurt and Dijon mustard to create a creamy spread.

• 7

  Toast the whole grain bun until warm and lightly crisp.

• 8

  Spread the yogurt mixture on the bun, add the crispy chicken and pickles, and serve immediately.