NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 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

0.75 whole whole wheat bun

2 leaves romaine lettuce

2 slices tomato

4 slices dill pickles

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk; let 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, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture until fully coated.

• 4

  Lightly coat the chicken with avocado oil and air fry at 375°F for 12-15 minutes, flipping halfway, until the exterior is golden and crispy.

• 5

  While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small dish to create a clean-eating sandwich spread.

• 6

  Toast the whole wheat bun, spread the yogurt mixture on both sides, and assemble the sandwich with the crispy chicken, lettuce, tomato, and pickles.