NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Sprouted grain bun

1 leaf Romaine lettuce

2 slices Tomato

4 slices Dill pickles

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk to marinate for at least 15 minutes.

• 2

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

• 3

  Remove the chicken breast from the buttermilk and dredge it in the flour mixture, pressing firmly to ensure the coating adheres well.

• 4

  Lightly coat the breaded chicken with avocado oil using a kitchen spray or brush.

• 5

  Place the chicken in an air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Toast the sprouted grain bun in a dry pan or toaster until lightly browned and warm.

• 7

  Spread the plain Greek yogurt on the bottom half of the bun, then layer with the romaine lettuce, tomato slices, crispy chicken, and dill pickles before closing the sandwich.