NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.75 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 small whole wheat bun

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 leaf romaine lettuce

2 slices tomato

3 slices dill pickle

PREPARATION

• 1

  Place chicken breast between parchment paper and pound to an even 1/2-inch thickness.

• 2

  In a bowl, submerge chicken in buttermilk and marinate for at least 30 minutes.

• 3

  In a shallow dish, whisk together flour, paprika, garlic powder, salt, and pepper.

• 4

  Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in the flour mixture.

• 5

  Lightly coat the chicken with avocado oil using a mister or brush.

• 6

  Air-fry at 400°F for 12-15 minutes, flipping halfway, until the exterior is shatteringly crisp and internal temp reaches 165°F.

• 7

  Mix Greek yogurt and Dijon mustard in a small bowl to create the sauce.

• 8

  Toast the bun until lightly browned.

• 9

  Assemble by spreading sauce on the bun, then layering lettuce, tomato, crispy chicken, and pickles.