NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

1 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

0.5 tsp Avocado oil

0.5 whole Whole grain bun

2 leaves Romaine lettuce

2 slices Tomato

4 slices Dill pickles

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Slice the chicken breast into a flat cutlet and marinate in buttermilk for at least 30 minutes in the refrigerator.

• 2

  Whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a shallow bowl.

• 3

  Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing firmly to ensure an even, crunchy coating.

• 4

  Lightly coat the breaded chicken with avocado oil spray and place it in the air fryer basket.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  In a small bowl, mix the plain Greek yogurt and Dijon mustard together to create a creamy, high-protein sandwich spread.

• 7

  Toast the whole grain bun until the edges are lightly browned and fragrant.

• 8

  Assemble the sandwich by spreading the yogurt sauce on both sides of the bun, then layering the chicken, romaine lettuce, tomato slices, and pickles.