NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium whole wheat bun

1 leaf romaine lettuce

2 slices tomato

2 slices dill pickles

1 tbsp plain greek yogurt

0.5 tsp dijon mustard

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; marinate for at least 20 minutes.

• 2

  In a separate small bowl, whisk together the whole wheat flour, garlic powder, onion powder, paprika, 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 evenly coated.

• 4

  Lightly coat the air fryer basket with 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 internal temperature reaches 165 degrees and the crust is golden brown.

• 6

  While the chicken cooks, mix the Greek yogurt and Dijon mustard in a small ramekin to create a healthy spread.

• 7

  Toast the whole wheat bun lightly, then assemble the sandwich by spreading the yogurt sauce on the bottom bun and layering with the crispy chicken, lettuce, tomato, and pickles.