NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 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 tbsp Avocado oil

1 whole Whole wheat bun

1 leaf Butter lettuce

2 slice Tomato

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness using a meat mallet or heavy skillet.

• 2

  Submerge the chicken in a small bowl with the buttermilk and let it marinate for at least 15 minutes to tenderize the meat.

• 3

  In a shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper until well combined.

• 4

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

• 5

  Preheat your air fryer to 375°F and lightly coat the air fryer basket with half of the avocado oil.

• 6

  Place the chicken in the basket, drizzle or spray the remaining avocado oil on top, and cook for 12-15 minutes, flipping halfway, until the exterior is golden and crispy.

• 7

  While the chicken cooks, lightly toast the whole wheat bun in a dry pan over medium heat for 1-2 minutes.

• 8

  Assemble the sandwich by placing the crisp chicken on the bottom bun, followed by the butter lettuce and tomato slices, then top with the remaining bun half.