NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp paprika

0.25 tsp garlic powder

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

PREPARATION

• 1

  Place the chicken breast in a small bowl with the buttermilk and marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture, pressing firmly to create a thick, even coating.

• 4

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

• 5

  Place the chicken in an air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Toast the whole wheat bun until lightly browned, then assemble the sandwich with the crispy chicken, dill pickles, and romaine lettuce.