NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

2 tbsp buttermilk

1.5 tbsp whole wheat flour

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

4 slice dill pickles

1 leaf romaine lettuce

1 tbsp nonfat Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

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

• 3

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

• 4

  Lightly coat the air fryer basket with avocado oil and place the chicken inside, cooking at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 5

  While the chicken cooks, stir the Greek yogurt and Dijon mustard together in a small ramekin to create a creamy, protein-packed sandwich spread.

• 6

  Lightly toast the whole wheat bun, spread the mustard sauce on the bottom half, then layer with the lettuce, crispy chicken, and pickles before serving.