NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.13 cup whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.5 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge it through the flour mixture, pressing firmly to create a thick, even coating.

• 4

  Lightly coat the breaded chicken with the avocado oil and place it in the air fryer basket.

• 5

  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.

• 6

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small bowl to create a creamy spread.

• 7

  Toast the whole wheat bun in a dry pan or toaster until lightly browned and crisp.

• 8

  Assemble the sandwich by spreading the yogurt sauce on the bun, then layering the lettuce, crispy chicken, and dill pickles.