NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

0.25 cup Shredded cabbage

1 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a shallow dish, whisk together the flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

• 5

  Lightly brush or spray the coated chicken with avocado oil and place in an air fryer at 375 degrees for 12-15 minutes until golden.

• 6

  While the chicken cooks, whisk the Greek yogurt and Dijon mustard together in a small bowl to create a sauce.

• 7

  Toast the bun, spread the sauce on both sides, and assemble the sandwich with the chicken, cabbage, and pickles.