Name: Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 tbsp Low-fat buttermilk; 2 tbsp Whole wheat flour; 0.5 tsp Garlic powder; 0.5 tsp Paprika; 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; 1 tbsp Plain Greek yogurt; 0.5 tsp Dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken Sandwich

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp whole-grain crust, served on a toasted sprouted bun with fresh, crunchy toppings.

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NUTRITION

Protein

48.3g

Fat

13.8g

Carbs

53.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Paprika

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

1 tbsp Plain Greek yogurt

0.5 tsp Dijon mustard

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in the buttermilk for at least 30 minutes.
2
In a shallow bowl, whisk together the whole wheat flour, garlic powder, paprika, sea salt, and black pepper.
3
Remove the chicken from the buttermilk and dredge in the flour mixture, pressing firmly to ensure a thick, even coating.
4
Lightly brush or spray the coated chicken with avocado oil and place in the air fryer basket.
5
Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
6
In a small bowl, stir together the Greek yogurt and Dijon mustard to create a creamy spread.
7
Toast the sprouted grain bun and assemble the sandwich by layering the spread, lettuce, tomato, and the crispy chicken.