NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat brioche bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tbsp Non-fat 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 buttermilk in a shallow bowl and let marinate for at least 20 minutes to tenderize.

• 3

  In another shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Lightly coat the chicken with avocado oil and place in an air fryer at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.

• 6

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small bowl to create a tangy spread.

• 7

  Lightly toast the brioche bun until warm and fragrant.

• 8

  Assemble the sandwich by spreading the yogurt-mustard sauce on the bun, then layering the lettuce, crispy chicken, and dill pickles.