NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

3 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole whole grain bun

1 leaf romaine lettuce

2 slices tomato

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk and refrigerate for 15 minutes to tenderize.

• 3

  Combine flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.

• 4

  Dredge the buttermilk-soaked chicken into the flour mixture, pressing firmly to ensure the coating adheres.

• 5

  Coat the breaded chicken lightly with avocado oil and place in the air fryer basket.

• 6

  Air fry at 375°F for 12 minutes, then flip and cook for 3 more minutes until the coating is shatteringly crisp.

• 7

  Stir together the Greek yogurt and mustard in a small bowl to create a creamy, tangy spread.

• 8

  Place the crispy chicken on a toasted bun topped with fresh lettuce, tomato, and the yogurt sauce.