NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Whole wheat flour

0.5 tbsp Cornstarch

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 tsp Avocado oil

0.5 whole Sprouted grain bun

0.25 cup Dill pickle slices

1 leaf Romaine lettuce

1 tbsp Plain Greek yogurt

PREPARATION

• 1

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

• 2

  In a shallow bowl, submerge the chicken in buttermilk and marinate in the refrigerator for at least 30 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing the coating firmly onto the meat.

• 5

  Lightly spray or brush the breaded chicken with avocado oil and place in the air fryer basket.

• 6

  Air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Lightly toast the sprouted grain bun in the air fryer or a toaster.

• 8

  Spread the Greek yogurt on the bottom bun, then layer with the lettuce leaf, the crispy chicken, and a generous amount of dill pickles before closing the sandwich.