NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat bun

1 leaf Romaine lettuce

2 slices Tomato

1 tsp Avocado oil

1 tbsp Plain Greek yogurt

0.5 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, letting it marinate for at least 20 minutes.

• 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 drip off, then dredge it thoroughly in the flour mixture until fully coated.

• 4

  Lightly coat the air fryer basket with half of the avocado oil and place the chicken inside, spraying the top of the chicken with the remaining oil.

• 5

  Air fry at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165 degrees.

• 6

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

• 7

  Toast the whole wheat bun and assemble the sandwich with the yogurt sauce, cooked chicken, romaine lettuce, and tomato slices.