NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

4 slice dill pickles

1 leaf romaine lettuce

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 bowl with the buttermilk and let it marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

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

• 6

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.

• 7

  Toast the sprouted grain bun in a dry pan over medium heat until lightly browned.

• 8

  Assemble the sandwich by placing the lettuce and pickles on the bottom bun, followed by the crispy chicken and the top bun.