NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

2 tbsp panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

4 slices dill pickles

1 leaf romaine lettuce

1 tsp dijon mustard

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, panko breadcrumbs, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess liquid drip off, then dredge it thoroughly in the breadcrumb mixture until fully and evenly coated.

• 4

  Lightly mist the breaded chicken on both sides with avocado oil and place it in the air fryer basket.

• 5

  Air fry at 400°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Lightly toast the sprouted grain bun and spread the Dijon mustard on the bottom half.

• 7

  Layer the romaine lettuce, the crispy chicken, and the dill pickles onto the bun before serving immediately.