NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 medium whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

1 slice tomato

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; marinate for at least 20 minutes.

• 2

  In a separate small bowl, whisk together the whole wheat flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the seasoned flour mixture until evenly coated.

• 4

  Preheat your air fryer to 375°F and lightly brush or spray the chicken with avocado oil.

• 5

  Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is crispy.

• 6

  Lightly toast the whole wheat bun in a dry pan or the air fryer for 1 minute.

• 7

  Assemble the sandwich by placing the lettuce and tomato on the bottom bun, followed by the crispy chicken and the dill pickles, then top with the remaining bun half.