NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Whole grain bun

4 slices 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

  Submerge the chicken in buttermilk in a shallow bowl and marinate in the refrigerator for at least 30 minutes.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Toast the whole grain bun in a dry pan or the air fryer for 1 minute until warm.

• 8

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