NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 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 bun

4 slices dill pickles

1 tbsp plain Greek yogurt

1 tsp dijon mustard

1 leaf romaine lettuce

PREPARATION

• 1

  Slice the chicken breast into a flat fillet and place in a bowl with buttermilk to marinate for 15 minutes.

• 2

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

• 3

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

• 4

  Lightly coat the chicken with avocado oil and air-fry at 400°F for 12-15 minutes, flipping halfway, until the exterior is golden and crispy.

• 5

  While chicken cooks, mix the Greek yogurt and Dijon mustard in a small bowl to create a clean spread.

• 6

  Toast the whole wheat bun, spread the yogurt sauce on both sides, and assemble with the lettuce, crispy chicken, and pickles.