NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

  In a shallow dish, combine the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Lightly brush or spray the chicken with avocado oil and place in an air fryer at 375°F for 12 to 15 minutes, flipping halfway through.

• 6

  Toast the whole wheat bun in a dry pan over medium heat until the edges are golden and warm.

• 7

  Stir together the Greek yogurt and Dijon mustard in a small bowl to create a creamy spread.

• 8

  Build the sandwich by spreading the sauce on the bun, then layering the lettuce, crispy chicken, and pickles.