NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 whole Whole wheat bun

4 slice Dill pickles

1 leaf Romaine lettuce

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Pound the chicken breast to an even thickness of about half an inch to ensure even cooking and tenderization.

• 2

  Place the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes to infuse moisture.

• 3

  In a shallow dish, 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 the excess liquid drip off, then dredge it thoroughly in the seasoned flour mixture.

• 5

  Lightly coat the chicken on both sides with olive oil spray to help it achieve a golden color in the air fryer.

• 6

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

• 7

  Toast the whole wheat bun until lightly browned and fragrant.

• 8

  Spread the Greek yogurt on the bottom bun, then layer with the lettuce, the crispy chicken, and the dill pickles before closing the sandwich.