NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

2 tbsp plain Greek yogurt

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to a uniform half-inch thickness.

• 2

  Submerge the chicken in a bowl with buttermilk and let it marinate for at least 20 minutes in the refrigerator.

• 3

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

• 4

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

• 5

  Heat avocado oil in a non-stick skillet over medium-high heat or spray the chicken generously if using an air fryer.

• 6

  Cook the chicken for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Lightly toast the whole wheat bun and spread the Greek yogurt on the top half as a clean alternative to mayo.

• 8

  Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and pickles.