NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 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 leaf romaine lettuce

1 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

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

• 3

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

• 4

  Lightly coat the air fryer basket with half of the avocado oil and place the chicken inside, spraying the top of the chicken with the remaining oil.

• 5

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is crispy and the internal temperature reaches 165°F.

• 6

  Toast the whole wheat bun and assemble the sandwich by spreading Dijon mustard on the bottom bun, then layering the lettuce, crispy chicken, and dill pickles.