NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

1.5 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.13 tsp sea salt

0.13 tsp black pepper

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

3 slices dill pickles

1 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

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

• 3

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

• 4

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

• 5

  Lightly spray the chicken on both sides with avocado oil and place in an air fryer basket.

• 6

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

• 7

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