NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat 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

0.5 tbsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

1 leaf butter lettuce

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, submerge the chicken in buttermilk and let it marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

  Lightly coat the chicken with avocado oil using a brush or spray, then 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 rests, lightly toast the sprouted grain bun in a dry pan over medium heat.

• 8

  Assemble the sandwich by placing the butter lettuce on the bottom bun, followed by the crispy chicken and dill pickles, then top with the remaining bun half.