NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat bun

4 slices dill pickles

1 tbsp nonfat Greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl with the buttermilk and marinate for at least 30 minutes in the refrigerator.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge in the flour mixture, pressing firmly to ensure a thick, even coating.

• 5

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

• 6

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

• 7

  In a small bowl, stir together the Greek yogurt and Dijon mustard to create a clean, tangy sandwich spread.

• 8

  Toast the whole wheat bun until lightly browned, spread the yogurt-mustard sauce on both sides, and assemble with the crispy chicken and dill pickles.