NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked 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 slice dill pickles

1 leaf romaine lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

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

• 4

  Lightly spray or brush the breaded chicken with avocado oil to ensure a crispy texture during cooking.

• 5

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

• 6

  While the chicken cooks, lightly toast the whole wheat bun in a dry pan or toaster.

• 7

  Assemble the sandwich by placing the crisp lettuce and dill pickles on the bottom bun, topping with the hot chicken, and closing with the top bun.