NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1.5 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 medium Whole wheat bun

1 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

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

• 3

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

• 4

  Lightly spray or brush the chicken with avocado oil and place it in an air fryer basket at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crisp.

• 5

  While the chicken is cooking, stir together the Greek yogurt and Dijon mustard in a small ramekin to create a clean-eating sandwich spread.

• 6

  Toast the whole wheat bun in a dry pan or the air fryer for 1-2 minutes until lightly browned.

• 7

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bottom bun, then layering the lettuce, crispy chicken, and pickles before topping with the other half of the bun.