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 onion 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 between two sheets of parchment paper and pound to an even half-inch thickness to ensure even cooking.

• 2

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

• 3

  In a separate shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, 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 brush or spray the coated chicken with avocado oil and place in an air fryer basket.

• 6

  Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.

• 7

  Toast the whole wheat bun in a dry pan until lightly browned and fragrant.

• 8

  Assemble the sandwich by placing the romaine lettuce, crispy chicken, and dill pickles on the toasted bun.