NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Buttermilk

3 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

0.5 medium Whole wheat bun

4 slices Dill pickles

0 tsp Avocado oil

1 cup Romaine lettuce

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even 1/2-inch thickness.

• 2

  Marinate the chicken in buttermilk for at least 20 minutes to tenderize.

• 3

  In a shallow bowl, 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 drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

  Lightly coat the breaded chicken on all sides with the avocado oil using a brush or spray.

• 6

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

• 7

  Toast the whole wheat bun in a dry pan until warm and slightly browned.

• 8

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