NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat flour

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and let it marinate for 15 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it thoroughly in the flour mixture until well-coated.

• 4

  Lightly brush or spray both sides of the coated chicken with avocado oil.

• 5

  Place the chicken in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Toast the whole wheat bun until warm, then assemble the sandwich with the romaine lettuce, the crispy chicken breast, and the dill pickles.