NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Buttermilk

1 whole Whole wheat bun

1.5 tbsp All-purpose flour

0.5 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

4 slices Dill pickles

1 leaf Romaine lettuce

1 tsp Yellow mustard

PREPARATION

• 1

  Place the chicken breast in a small bowl and pour the buttermilk over it, ensuring it is fully submerged to marinate for at least 15 minutes.

• 2

  In a separate shallow dish, whisk together the all-purpose flour, paprika, garlic powder, sea salt, and black pepper until well combined.

• 3

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

• 4

  Lightly brush or spray the coated chicken with avocado oil to ensure a golden finish when cooking.

• 5

  Place the chicken in an air fryer basket and cook at 400°F for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, lightly toast the whole wheat bun in a dry pan or toaster until warm.

• 7

  Assemble the sandwich by spreading yellow mustard on the bottom bun, followed by the romaine lettuce, the crispy chicken, and the dill pickles.