NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

1 leaf romaine lettuce

2 slices tomato

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

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 at least 30 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

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

• 5

  Lightly coat the air fryer basket with avocado oil and place the chicken inside, spraying the top of the chicken with the remaining oil.

• 6

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

• 7

  Whisk the Greek yogurt and Dijon mustard together in a small bowl to create a creamy spread.

• 8

  Lightly toast the bun, spread the yogurt sauce on both sides, and assemble with the chicken, lettuce, and tomato slices.