NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.5 whole whole wheat bun

1 tbsp arrowroot starch

0.25 tbsp avocado oil

4 slices dill pickles

1 leaf bibb lettuce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the low-fat buttermilk, sea salt, black pepper, smoked paprika, and garlic powder.

• 3

  Submerge the chicken breast in the buttermilk mixture and marinate in the refrigerator for at least 30 minutes.

• 4

  Remove the chicken from the marinade, letting the excess drip off, then dredge it in the arrowroot starch until fully and evenly coated.

• 5

  Preheat your air fryer to 400°F and lightly brush or spray both sides of the coated chicken with avocado oil.

• 6

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

• 7

  Lightly toast the whole wheat bun in a dry pan or the air fryer for 1-2 minutes until warm.

• 8

  Assemble the sandwich by placing the bibb lettuce on the bottom bun, followed by the crispy chicken breast and the dill pickle slices.