NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 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 medium sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Lightly coat the air fryer basket with the avocado oil and place the breaded chicken inside.

• 6

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

• 7

  Toast the sprouted grain bun until warm and assemble the sandwich with the crispy chicken, romaine lettuce, and fresh tomato slices.