NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp 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

1 cup romaine lettuce

2 slices tomato

1 tbsp plain greek yogurt

1 tsp dijon mustard

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Lightly brush or spray the coated chicken with avocado oil and place it in the air fryer at 375°F for 12-15 minutes, flipping halfway through.

• 6

  Stir the plain Greek yogurt and Dijon mustard together in a small bowl to create a creamy, tangy sandwich spread.

• 7

  Toast the whole wheat bun until golden, spread the yogurt sauce on both sides, and assemble with the crispy chicken, lettuce, and tomato.