NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Whole wheat bun

4 whole Dill pickle slices

1 large Romaine lettuce leaf

0.5 tsp Avocado oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even thickness of about half an inch.

• 2

  In a shallow bowl, submerge the chicken in buttermilk and let it marinate for at least 15 minutes to tenderize the meat.

• 3

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

• 4

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

• 5

  Mist the chicken with avocado oil and place in an air fryer basket at 375°F, cooking for 6-8 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Lightly toast the whole wheat bun in a dry pan or the air fryer for 1 minute.

• 7

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