NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 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

2 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

PREPARATION

• 1

  Pound the chicken breast to an even thickness and soak in buttermilk for 20 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk and dredge in the flour mixture, pressing firmly to ensure an even coating on all sides.

• 4

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

• 5

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

• 6

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

• 7

  Assemble the sandwich by placing the lettuce, tomato, and pickles on the bottom bun, followed by the crispy chicken and the top bun.