NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp 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 medium Whole wheat bun

1 leaf Romaine lettuce

2 slices Tomato

1 tsp Avocado oil spray

PREPARATION

• 1

  Slice the chicken breast into a thin, even cutlet and place it in a bowl with the buttermilk to marinate for 20 minutes.

• 2

  In a shallow dish, 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 in the flour mixture, pressing firmly to ensure a thick coating.

• 4

  Lightly spray the coated chicken on both sides with avocado oil spray.

• 5

  Place the chicken in an air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  During the last 2 minutes of cooking, place the split bun in the air fryer to toast until lightly browned.

• 7

  Assemble the sandwich by placing the crispy chicken on the bottom bun and topping with lettuce and tomato slices.