NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

1 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 slices dill pickles

1 tbsp plain 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

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let marinate for 10 minutes.

• 3

  In a separate small bowl, 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 thoroughly in the flour mixture until coated.

• 5

  Lightly brush or spray the breaded chicken with avocado oil and place in an air fryer basket at 375°F for 12-15 minutes, flipping halfway through, until the exterior is crispy and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small ramekin to create a clean-eating spread.

• 7

  Toast the whole wheat bun lightly, spread the yogurt-mustard sauce on the bottom half, top with the crispy chicken and pickles, and close the sandwich.