NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp 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 tbsp non-fat Greek yogurt

0.5 tsp dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Lightly spray the breaded chicken with avocado oil and place in an air fryer basket at 375°F.

• 6

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

• 7

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small bowl to create a healthy spread.

• 8

  Lightly toast the whole wheat bun, spread the yogurt sauce on both sides, and assemble with the crispy chicken and dill pickles.