NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 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 medium whole grain bun

4 slices dill pickles

1 tbsp nonfat Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a shallow dish, whisk together the 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, pressing to adhere.

• 5

  Lightly brush or mist the coated chicken with avocado oil and air-fry at 375°F for 12-14 minutes, flipping halfway through until crispy.

• 6

  In a small bowl, combine the Greek yogurt and Dijon mustard to create a creamy spread.

• 7

  Toast the bun until warm, spread the yogurt sauce on both sides, and assemble the sandwich with the chicken and pickles.