NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Whole wheat flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a shallow bowl, submerge the chicken in buttermilk and let it marinate for at least 20 minutes in the refrigerator.

• 3

  In a separate small bowl, 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 brush or spray the coated chicken on both sides with avocado oil to ensure a golden finish.

• 6

  Place the chicken in the air fryer basket and cook at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165 degrees.

• 7

  Lightly toast the whole grain bun, then assemble the sandwich by layering the romaine lettuce, crispy chicken, and dill pickles.